Individual Spinach Frittatas

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas
This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Yields: 1 serving
  • 1 egg
  • 2 egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere, divided
  • 1 tablespoon skim milk
  • 1 teaspoon olive oil
  • ½ shallot, minced
  • 1½ cups fresh baby spinach
  • ¼ teaspoon dried oregano (or your favorite herb mix)
  • pinch of crushed red pepper flakes, to taste
  • Salt and pepper to taste
  • Cooking spray
  1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
  2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
  3. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
  4. Add spinach mixture to egg mixture.
  5. Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light


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  1. I’ll be making this soon! I’m always looking for an excuse to use my ramekins 🙂

  2. I am the worst breakfast eater in the world because I don’t usually get time to eat till everyone else is out the door and it’s just me. I LOVE that this is a recipe for 1!

  3. The frittatas look awesome…yes imagine this divine puffiness without all the efforts that go into the soufflé! Bookmarking this recipe…

  4. Yum – this looks great! And the individual serving dishes are perfect. Thanks!

  5. What a little beauty. It looks just perfect. So nicely browned and the spinach showing through. Delicious.

  6. These really look remarkable. I am new to your blog, so I took some time to browse through your earlier posts. I’m so glad Idid that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  7. I love mini frittatas! Great tip on pre-heating the ramekins – I’ve never tried that before.

  8. How cute!!!! I love how fluffy and high this looks. I’ll take 2 please!

  9. I love to make frittatas, and do so often. Sometimes that’s what I plan on making, but often it’s just a great clean out the fridge dish. I just love these portion control servings. Too often Mr. Rosemary and I will eat the whole pan ourselves. Beautiful picture. Pinned!

  10. Oh, these look fantastic! Beautifully done…and full of yumminess~

  11. I love how puffy these got! They’re almost whimsical! 😀

  12. These look amazing! I love how they rose – mmm. Looks healthy and packed with protein – lovely!

  13. What a great idea…and I have the perfect ramekins for this. My pan version of frittata is hard to divide up nicely for company but these would be ideal. Thanks for sharing!

  14. carpet cleaning Fargo ND says:

    Bookmarked the recipe, it looks so delicious.

  15. Love individual servings of anything! This looks great for a nice brunch!

  16. These would be perfect to serve on a sunday brunch! Sounds like a terrific recipe. 🙂

  17. When do you use the 1tsp of olive oil? Thank you.

    • Alida Fischbach says:

      Hi Carolyn, you heat the oil in the nonstick pan before adding the shallots. Thanks!