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+ servings

Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

Servings: 1


  • 1 tsp olive oil
  • 1 handful of spinach
  • 3 tbsp sweet yellow onion diced
  • Handful of grape tomatoes halved
  • 1 clove of garlic minced
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • 2 eggs
  • 1 tbsp milk
  • 1-2 tbsp extra sharp white cheddar shredded


  • Preheat the oven to 350 degrees. Coat a mini baking dishes with cooking spray.
  • Heat the olive oil in a sauté pan over medium heat then add the diced onion and sauté, stirring occasionally, for a few minutes. Add the spinach and tomatoes then cook, stirring occasionally, for 2 minutes, or until softened. Add the minced garlic to the pan then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook and stir constantly for 30 seconds. Remove from the heat.
  • Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
  • Sprinkle the bottom of the mini baking dish with half of the spinach & tomato mixture then top with extra sharp cheddar.
  • Add the egg mixture then sprinkle the top with the remaining spinach & tomato mixture and extra sharp cheddar.
  • Place into the oven and bake for 25-30 minutes, until cooked through. Remove from the oven and serve immediately. Enjoy.