An omelet is a French scrambled-egg dish, and a frittata is a kind of Italian omelet. Usually you make it in a big pan, but this recipe is for individual muffin-sized portions for a grab-andgo breakfast or lunch.

Average Cost: $5.86
Prep Time: 30 minutes
Average Cook Time: 30 minutes
Average Servings: 6-8

Recipe Source:


  • 1 Tsp vegetable oil
  • 8 Large eggs
  • 2 Cups (packed) spinach leaves, chopped
  • 1⁄2 Cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
  • 4 Scallions (green onions), greens and whites, chopped
  • 1⁄2 Tsp kosher salt
  • 1⁄4 Tsp black pepper


Step 1

Turn the oven on and set the heat to 350 degrees. Using your clean hand or a paper towel, use the oil to generously grease eight of the muffin tins.

Step 2

Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow. Add the remaining ingredients and mix well.

Step 3

Fill 6 to 8 muffin cups to the top and, once the oven temperature has reached 350 degrees, carefully move the tin into the oven.

Step 4

Bake until the top is golden and the eggs are set, 20-25 minutes. (To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.

Step 5

Once the “muffins” have cooled a bit, tip them out of the tin onto the plate. Serve warm or at room temperature, or cover and refrigerate up to 2 days.

Utensils Needed

  • Cutting board
  • Sharp knife
  • Box grater
  • Medium-sized bowl
  • Fork or whisk
  • Measuring cups
  • Measuring spoons
  • 1 (12-cup) muffin tin


Serving Size: 1 Muffin

Total Fat8 g
Saturated Fat3 g
Cholesterol250 mg
Sodium354 mg
Total Carbohydrates2 g
Dietary Fiber1 g
Total Sugars1 g
Added Sugars0 g
Protein11 g