Lisa’s Letters Home: Mini Breakfast Frittatas to Go!

Lisa’s Letters Home: Mini Breakfast Frittatas to Go!

I love small food because small things do not contain many calories. Therefore, you can shove five small foods in your mouth and still be eating healthily. I also love small bites because they work well as toddler food: five for me, two for her.

I always need some sort of protein for breakfast, otherwise I feel like gnawing my own arms off by 10am. I love eggs, but they can get boring pretty quickly and I don’t often have time to cook before I head to the office. Enter the mini frittata. I make a batch in a muffin pan and stick them in the fridge, ready to be grabbed in the morning.

“But why don’t you make a normal-sized frittata and cut it into wedges?” you ask. Mini frittatas are CUTE, and the kids seem to like things better when they’re miniaturized. Also, see my point about calories above. On a practical level, they cook more quickly than one large dish.


You can make these with whatever vegetables and/or meat that you fancy. The only “rule” is that you should slightly undercook the frittatas if you’re going to reheat them in a microwave at a later point. Otherwise, go wild and get as creative as you want. I always make these with spinach and mushrooms, just because they are two of my favourite things with eggs. That, and bacon. Everything is better with bacon.

I tend to line these with bacon (surprise!) but you can use Parma ham/prosciutto, smoked ham, or nothing at all. The pork products help to stop the frittatas from sticking to the tin, so make sure you oil the tin well before adding the egg mixture. Many variations contain cheese, which is also a lovely thing with eggs, but I am slightly lactose intolerant and try to avoid it when I can.

The version I make is an adaptation from the wonderful Nom Nom Paleo site (, a great resource if you’re avoiding dairy and/or grains. I love that this uses frozen spinach, which is such a good ingredient to have on hand. It works brilliantly in these frittatas and also in curries. It also calls for coconut flour (you can use regular flour or corn starch), which changes the texture from an omelet to more of a muffin sort of thing. What this does is make the frittatas more structurally sound and lunchbox-resilient. Also good for toddler hands that like to squish things before eating.

Lisa’s Letters Home: Mini Breakfast Frittatas to Go!


  • (Makes 12)
  • 1 tbsp oil
  • ½ white onion, finely chopped
  • 1 clove garlic, minced
  • Handful of fresh mushrooms, sliced
  • ½ lb frozen spinach, defrosted and squeezed dry
  • 6 large eggs
  • ¼ cup milk or coconut milk
  • 2 Tbsp flour or coconut flour
  • 1 cup cherry tomatoes, halved
  • Handful of fresh basil, chopped
  • 12 slices of Parma ham or smoked bacon (optional)
  • Salt and pepper


Preheat the oven to 350 F/180C.

In a frying pan over medium heat, add the oil.

When the oil is hot, add the onion, garlic, and mushrooms. Saute until the onions are translucent. Remove from the pan and let cool to room temperature.

In a large bowl, add the cooled mixture, spinach, eggs, basil, coconut flour, and milk.

Whisk until smooth and all the flour is incorporated.

Spray or oil the muffin tin well, then line with the ham or bacon.

If you’re using bacon, put it on a cutting board and use the back of a knife to thin it out beforehand (sort of like you’re curling gift ribbon.)

This just helps the bacon cook quickly and get nice and crisp. Fill the tins equally with the egg mixture.

Poke the cherry tomatoes on top and pop into the oven for around 20 minutes, rotating the pan halfway through

You want the frittatas to be set, but not completely solid – they should still have a bit of wiggle to them.

Let them cool for about 5 mintues in the tin, then remove to a wire rack to cool completely before refrigerating.



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  1. jennifer matsushita
    April 19, 21:59 Reply

    This is brilliant idea. I love making frittatas for company,but find it takes extra time to them and bacon. I’m sure my grandkids will love the “tinyness” of them too. Thanks Lisa

  2. Lisa Durbin
    April 20, 03:18 Reply

    Thanks, Jennifer! These are good in lunchboxes, too – something you don’t have to think about for another couple of years yet. 😉

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