green goddess frittata cups in a copper bowl on wood table

7 April 2024

Green Goddess Frittata Cups

By Susan Lippold

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.

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!

Image of Green Goddess Frittata Cups

Green Goddess Frittata Cups

Susan Lippold

Rated 5.0 stars by 1 users

Category

Breakfast

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
½ cup grated cheddar cheese
¼ cup grated Parmesan cheese, plus more for topping
1 Tbsp. Wild Green Goddess Seasoning
Pinch each salt and pepper

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Directions

Preheat oven to 425°. 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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