Spinach Artichoke Mini Frittatas Recipe

Jennifer W. | The Scrumptious Pumpkin

Spinach Artichoke Mini Frittatas just made your weekend brunch all the more special. What a welcome to spring!

Frittata is, to me, such a fitting, classic dish for spring. Baked until the egg mixture is firm yet fluffy, frittata is perfect for those spring days when the weather is still cool enough to want to warm the kitchen with a hot oven.

Spinach Artichoke Mini Frittatas Photo

And its light and airy texture perfectly matches the easy, breezy feeling of those first warm days of spring.

Spinach Artichoke Mini Frittatas Picture

So for this mini frittata recipe, I thought I’d include a delicious spring vegetable: artichokes!

Then I added some other fresh ingredients I think deliciously complement the artichokes: spinach, sun dried tomatoes, and parmesan.

Even with the addition of lots of tasty veggies, egg dishes can sometimes taste bland. So, to make this mini frittata more richly flavored and indulgent tasting, I also added a bit of mascarpone (a light Italian cream).

Then I baked the frittata mixture the easy way: in a mini muffin pan. Mini frittatas are quick and simple to cook, easy to serve, and they’re fun to eat (and perfect for a brunch or party appetizer).

Here’s how easy it is to prepare these spinach and artichoke frittatas:

Spinach Artichoke Mini Frittatas Ingredients Photo

Grab a mixing bowl and combine all of the dry ingredients, including chopped artichoke hearts, chopped spinach, sun dried tomato, garlic, and freshly grated parmesan cheese.

Spinach Artichoke Mini Frittatas Preparation Photo

Then, in a second bowl, whisk several organic pastured eggs with a bit of mascarpone.

Grab a nonstick mini muffin pan and fill each compartment about two-thirds of the way to the brim with the spinach and artichoke mixture.

Then transfer the egg mixture to a 2-cup measuring cup with a handle and spout (this makes it really easy to transfer the egg mixture to the muffin pan without a mess).

Spinach Artichoke Mini Frittatas Preparation Picture

Slowly and carefully pour the egg mixture into each compartment, filling to just under the brim, as shown.

Spinach Artichoke Mini Frittatas Image

Then bake until the eggs are firm but still light and airy, and serve while the mini frittatas are still warm from the oven!

These spinach and artichoke frittatas are savory and richly flavorful from the parmesan and mascarpone. And, bonus, the nutrients from the eggs and colorful variety of veggies make these mini frittatas healthy too!

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Spinach Artichoke Mini Frittatas Recipe

    6 Servings


  • 1 cup Chopped Frozen Spinach
  • 1 clove Garlic, Minced
  • 1/2 cup Artichoke Hearts, Jarred, thoroughly drained and rinsed, and finely chopped
  • 3 tablespoons Sundried Tomatoes, Diced
  • 1/2 cup Grated Parmesan Cheese
  • 6 Eggs, Orangic pastured
  • 1/4 cup Mascarpone Cheese
  • salt and freshly ground black pepper


  1. Preheat oven to 375°F.
  2. Measure out 1 cup of frozen chopped spinach, and place the frozen spinach in a heat-safe bowl. Microwave until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.
  3. Add spinach, minced garlic, chopped artichokes, diced sun dried tomatoes, and grated parmesan to a large mixing bowl. Stir until well combined.
  4. Spoon mixture into a 24-cup mini muffin pan, filling each compartment about 2/3 of the way to the brim.
  5. Add eggs and mascarpone to a second large mixing bowl. Season with salt and pepper. Whisk until mixture is smooth and well combined.
  6. Transfer egg mixture to a 2-cup measuring cup with a handle and spout. Slowly and carefully pour egg mixture into each muffin cup, filling each nearly to the brim.
  7. Bake in the oven until eggs are firm but still light and airy, about 18-20 minutes.
  8. Serve warm.


Cooking Method:
Healthy Comfort Food
, , , , , , , , ,
Related Recipes:
Healthy Comfort Food Recipes, Healthy Eating Recipes, Breakfast Recipes, Brunch Recipes, Baked Recipes, Egg Recipes, Spinach Recipes, Artichoke Recipes, Vegetarian Recipes, Appetizer Recipes
Recipe Yields:
24 mini frittata
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Jennifer W.
Recipe Yields: 24 mini frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 4 mini frittatas
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 81
Calories 152

% Daily Value*
Total Fat 10g
  Saturated Fat 3g
Sodium 147mg
Total Carbohydrate 3g
  Dietary Fiber 1g
  Sugars 0g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennifer W.

About Jennifer

Jen is a lifelong lover of fresh, healthy eating. She shares this love on The Scrumptious Pumpkin. Here on Food Fanatic, she's sharing her best Healthy Comfort Food.

Show Comments