Keto Mini Frittata Meal Prep

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    17 min

  • ready time

    ready time

    27 min

Keto Mini Frittata Meal Prep

10 ratings

Instead of making one giant frittata, make 6 individual ones for perfectly portioned breakfasts! This way, you can enjoy a Sunday treat every day instead of just one day of the week. These mini frittatas have the classic tomato and spinach combo with a little mozzarella cheese baked on top.

Jessica L.

  • Net Carbs

    1.5 g

  • Fiber

    0.5 g

  • Total Carbs

    2 g

  • Protein

    7.9 g

  • Fats

    7.6 g

108 cals

Keto Mini Frittata Meal Prep

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Grape Tomato

    Grape Tomato

    4 ounce

  • Spinach

    Spinach

    1 ounce

  • Raw Egg

    Raw Egg

    6 large

  • Heavy Cream

    Heavy Cream

    1 tablespoon

  • Salt

    Salt

    ¾ teaspoon

  • Black Pepper

    Black Pepper

    1 teaspoon

  • Basil, Dried

    Basil, Dried

    1 teaspoon

  • Mozzarella Cheese

    Mozzarella Cheese

    1-½ slice- each 3/4 ounce

Recipe Steps

steps 5

27 min

  • Step 1

    Preheat an oven to 350 degrees and spray a 6-count muffin tin with pan spray. Slice approximately 12 grape tomatoes in half and arrange them in the bottom of the 6 muffin tins (approx. 2 tomatoes per muffin).
    Step 1
  • Step 2

    Roughly chop up the spinach and arrange this over the tomatoes in the muffin tins. Make sure there are no stems or leaves sticking outside of the edges of the muffin tins to avoid burning later.
    Step 2
  • Step 3

    In a bowl, whisk together the eggs, cream, salt, pepper, and basil.
    Step 3
  • Step 4

    Pour the egg mixture into each muffin tin, making sure to get the spinach coated in the liquid. Then, place a quarter slice of mozzarella cheese over each muffin tin.
    Step 4
  • Step 5

    Bake the mini frittatas for 15-17 minutes. The egg may rise above the edges of the muffin tin, but it will sink back down as the frittatas cool.
    Step 5

Comments 9

  • Pat

    Pat 2 months ago

    Is that a regular size muffin or jumbo pan

    • Unicorn🌈Leng

      Unicorn🌈Leng 2 months ago

      It says they are mini frittatas, so I presume they are mini-size muffins.

  • Greendyle

    Greendyle 2 years ago

    I usually double the quantity to have one to breakfast for about 2 weeks. I keep mines in a seeled container in the fridge and reheat them in the microwave for thirty seconds.

    • Megan

      Megan 3 years ago

      Reheating instructions would be great. If making six, should leftovers be frozen? One per day (six days worth) is past food safety recomendations for eggs. Can reheating instructions be provided for both frozen and unfrozen?

      • Soonbeslim

        Soonbeslim 3 years ago

        Just made these. Doubled the recipe for 12 to last 3 of us a good 3 to 4 days. Look delicious so far

        • Cheryel

          Cheryel 4 years ago

          Added a small amount of cooked ham to each was delicious!

          • Ripdips

            Ripdips 4 years ago

            easy to make and tasted great ate with some sausage.

            • Carrie

              Carrie 5 years ago

              New to this my question is would 1 frittata be the meal and how would you recommend storing and reheating the rest?

              • recipewriter

                recipewriter 5 years ago

                Since this recipe is designed with meal prepping in mind, you can add other items to complete the meal. You could also eat 2-3 of these mini frittatas to feel more full. For storing, allow the egg cups to completely cool and store them in a tupperware in the fridge for up to 5 days.