Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Here’s a healthy and quickie version to one.

Corn and Spinach muffin frittatas


(Yields 8 mini frittatas):

6 large eggs

1/3 cup heavy cream

3 slices of meat of your choice, roughly chopped

a handful of baby spinach, briefly chopped

1/4 cup frozen corn

1/3 cup shredded cheese of your choice

Salt and pepper to taste


Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together eggs and cream until well combined.

Add remaining ingredients and mix well.

Spoon batter into the prepared muffin tin, about 3/4 full. Transfer muffin tin to oven and bake for 18 to 20 minutes. Transfer muffin tin to a wire rack and let cool completely.

Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.

The frittatas can be frozen up to a month. Reheat in microwave before serving.