Spinach Frittata Bites

Photo: Aaron Dyer
Prep Time:
15 mins
Total Time:
35 mins
54 mini portions

In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares.


  • 1 ½ cups whole milk

  • ½ cup all-purpose flour

  • Coarse salt

  • 12 large eggs

  • 1 cup cooked spinach, squeezed of excess liquid

  • 1 cup jarred roasted red peppers, sliced

  • 1 cup grated Parmesan

  • Safflower oil, for parchment


  1. Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.

  2. Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.

  3. Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.

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