Mini frittatas with spinach, mushroom and goat cheese

Here’s a simple dish for any weekend breakfast or brunch. I had a ton of ingredients that needed to be used up so I threw together these mini frittatas. The best part is the onions, the flavor really comes out with the caramelization. Happy eating!




  • 5 egg whites
  • 3 eggs, whole
  • 1/2 cup milk of choice
  • 1/2 cup spinach, cooked
  • 1/2 cup portobellos, cooked
  • 1/4 cup red onion, glazed (instructions below)
  • 1/4 cup goat cheese
  • 1.5 tbsp fresh rosemary, chopped finely
  • 1 tbsp balsamic vinegar
  • 1.5 tsp grapeseed oil
  • 1 tsp olive oil
  • pinch of kosher salt + black pepper


  • Preheat oven to 350 °F
  • Sauté spinach and portobellos with olive oil in pan
  • Chop red onion and place in pan with balsamic vinegar and grapeseed or olive oil. Cook until onions are caramelized with vinegar
  • Whisk egg whites, eggs, and milk together
  • Add in rosemary and goat cheese and stir lightly
  • Combine vegetables in separate bowl
  • Place vegetable mixture in muffin tin, and fill 1/4 of the way up
  • Pour egg mixture over vegetables until tins are 3/4 full
  • Bake for 20 minutes, or until eggs are set

Yields 12 mini frittatas.