egg frittatas in muffin tin

Portable Egg Frittata

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egg frittata on a plate
Frittatas are packed with fiber and protein and can be served as either the main attraction or as a delicious side dish. They are an excellent way incorporate more veggies, and can be eaten either hot from the oven or at room temperature.

Prep Time: 25 to 30 minutes
Cook Time: 20 to 25 minutes
Yield: 12 servings


  • 2 cups / 150 g broccoli florets, chopped into bite-sized pieces
  • 2 medium / 227 g red-skinned potatoes, washed and cut into 1/2-inch cubes
  • 4 tbsp / 56 g Crystal margarine
  • 2 / 1/3 cup shallots, finely diced
  • 3 / 4 tsp cloves garlic, minced
  • 2 cups / 110 g packed spinach, washed and roughly chopped
  • 1/2 tsp / 3 g fine sea salt
  • 1/4 tsp / 1 g crushed red pepper flakes
  • 1/2 tsp / 1 g dried dill
  • 9 large eggs
  • 1/4 cup (62 ml) whole milk


  1. Preheat oven to 350º F (180º C) and lightly grease a muffin tin with Crystal margarine.
  2. Have a large pot of boiling water ready on the stove.
  3. Blanch broccoli by placing it into the boiling water until it starts to turn bright green (about 3 minutes). Remove broccoli with a slotted spoon, rinse with cold water and set aside.
  4. broccoli cooking in pot
    cooked broccoli

  5. Repeat the blanching process with the potatoes by placing potatoes into the same pot of boiling water that was used for the broccoli. Blanch for 5 minutes (or until fork tender). Drain, rinse with cold water, and set aside.
  6. potatoes cooking
    potatoes in a strainer

  7. Melt Crystal margarine in a large frying pan on medium heat. Sauté shallots until translucent and lightly browned (about 5 minutes).
  8. Add garlic and sauté for another minute. Do not burn.
  9. shallot and margarine in frying pan

  10. Add chopped spinach and a pinch of sea salt. Cook until spinach is wilted (about 3-4 minutes).
  11. spinach and shallot in frying pan

  12. Add the broccoli and potatoes, pepper flakes, dried dill and the rest of the sea salt. Stir until well combined and remove from heat. Portion the sautéd vegetables into prepared muffin tin.
  13. potato and veggie in muffin tin

  14. In a separate bowl, whisk together the eggs and milk. Pour egg mixture over the portioned vegetables and shake the pan slightly to evenly distribute the mixture into the vegetables.
  15. egg in muffin tin

  16. Bake at 350º F (180º C) for 20-25 minutes until cooked all the way through.

Chef Notes

  • This recipe can be poured into a 9 x 13-inch (22.8 x 33 centimetre) baking dish, baked, and cut into 12 or more portions.
  • You can add cooked and crumbled bacon or sausage to your sauteed vegetables before adding your egg mixture.
  • You may add grated cheddar cheese or your favourite cheese to the tops of your individual frittata before baking.

egg frittatas in muffin tin

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