Mini Cheese and Spinach Frittatas with Leeks
These individual baked frittatas combine fluffy separated eggs with sautéed leeks, spinach, and cheese for a perfect make-ahead breakfast or brunch. The technique of separating eggs and folding them together creates an exceptionally light, airy texture that sets these apart from typical frittata recipes. Each mini portion is perfectly sized for meal prep or entertaining, and they hold well warm or at room temperature. The combination of nutmeg-spiced cheese filling with tender leeks makes them sophisticated enough for special occasions yet simple enough for weekday mornings.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and line 12-cup muffin tin with baking papers
- 2
Heat olive oil in medium skillet over medium-low heat
- 3
Slice leek in half lengthwise, clean and slice into thin half moons
- 4
Add leeks to hot pan, season with salt and pepper, cook 5 minutes until soft but not browned
- 5
Squeeze all liquid out of thawed spinach
- 6
Beat egg whites in large bowl until soft peaks form
- 7
Beat egg yolks in separate bowl with salt and pepper until thick and creamy
- 8
Take large scoop of egg whites and mix into yolks, stir well
- 9
Fold yolk mixture into remaining egg whites
- 10
Add leeks, spinach, nutmeg and cheese, stir well
- 11
Spoon mixture into prepared muffin tin
- 12
Bake 20 minutes until puffed, browned and set
Tips
Squeeze spinach very dry to prevent watery frittatas - use clean kitchen towel for best results.
Don't overfold the egg mixture to maintain the light, airy texture from separated eggs.
Frittatas will deflate slightly as they cool, which is completely normal.
Good to Know
Refrigerate up to 3 days in airtight container
Assemble night before, refrigerate, bake fresh in morning
Serve warm or at room temperature
Common Mistakes
Don't overmix after adding cheese to avoid deflating egg whites
Squeeze spinach completely dry to avoid soggy frittatas
Substitutions
FAQ
Can I make these ahead of time?
Yes, bake them up to 2 days ahead and reheat gently, or assemble the night before and bake fresh in the morning for best texture.
What type of cheese works best?
Gruyere, cheddar, or feta work wonderfully. Use about 1 cup of any good melting cheese or crumbled cheese for best results.
Can I freeze these mini frittatas?
Yes, freeze cooked frittatas up to 3 months. Thaw overnight and reheat in 300°F oven for 10 minutes until warmed through.