
Green Goddess Frittata Cups
Loaded with spinach, cheese, and tons of herby goodness from our Wild Green Goddess Seasoning, these tender, satisfying frittata cups make the perfect weekday breakfast, lunch, or snack. They stay extra moist in the oven thanks to some half-and-half and a few tablespoons of cream cheese and get layers of flavor from not one but two different types of cheese. Wild Green Goddess Seasoning lends notes of roasted garlic, red onion, sumac and, of course, wild greens like stinging nettle and dandelion leaf plus herbs including tarragon, basil, sage, oregano, and lemon thyme.Β
As an added bonus, these cups will keep in the fridge for up to 5 days or the freezer for up to 3 months, making them an excellent make-ahead option for those busy days when you don't have time to cook. Kid-friendly, portable, and packed with protein, this easy recipe is one you won't want to miss!

Green Goddess Frittata Cups
Susan Lippold
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Susan Lippold
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
This recipe makes six frittata cups but can easily be doubled to fill a 12-cup muffin tin. You can swap in Gruyere cheese for the cheddar, if desired.
If freezing, be sure to store egg cups in an airtight container or freezer bag. To reheat, microwave refrigerated cups for 30 seconds and frozen cups for about 1 minute, or until hot throughout.
Ingredients
- 3 oz. cream cheese, room temperature
- 1/3 cup half-and-half or milk
- 4 large eggs
- 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
- Β½ cup grated cheddar cheese
- ΒΌ cup grated Parmesan cheese, plus more for topping
- 1 Tbsp. Wild Green Goddess Seasoning
- Pinch each salt and pepper
Directions
- Preheat oven to 425Β°. Line a six-cup muffin tin with muffin cup liners. (This will make removing the frittata cups extra easy.)
- Beat cream cheese in a medium bowl until smooth. Gradually beat in half-and-half, followed by eggs until smooth. Stir in remaining ingredients.
- Divide mixture among muffin cups, then sprinkle each cup with a bit more Parmesan cheese. Bake until tops are lightly browned and filling is set, about 25 minutes. Let cool 10 minutes in pan, then carefully remove frittata cups and serve.
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