Gluten Free Spinach Feta Mini Frittata Cups
These little egg cups are packed with wilted baby spinach, tangy crumbled feta, and a whisper of dried oregano — the kind of savory bite that feels fancy but comes together with everyday ingredients. The whole recipe is naturally free of wheat and gluten-containing grains, built entirely around eggs, fresh vegetables, and cheese, so there's no swapping or substituting required. Sautéing the onion, garlic, and spinach first means the filling is deeply flavorful and not watery, which makes all the difference in the final texture. Each cup bakes up golden at the edges and perfectly set in the center, with a second hit of feta crumbled right on top before they go into the oven. They serve six and come out of the muffin tin cleanly after a quick rest, making them just as practical for a weekday breakfast as they are for a weekend brunch spread. A scatter of fresh chives at the end adds a little color and a mild oniony finish that ties everything together beautifully.
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups fresh baby spinach, roughly chopped
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 3 oz crumbled feta cheese
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or nonstick cooking spray, making sure to coat the rims as well.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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