Grammy's Kitchen · Frittata · Mini Frittata Muffins
One of 55 frittata recipes we measured
20 cooks on www.thereciperebel.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 50% | 16% |
| fat | 0% | 5% |
| protein add | 50% | 28% |
| vegetables and beans | 36% | 60% |
| salt | 2% | 0% |
| aromatics | 0% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 eggs |
| 200 g | 200 grams Herbs & Spices cream cheese spread* ((1 tub or 3/4 cup) room temperature) |
| 6 g | 1 teaspoon salt |
| 0 g | 1/8 teaspoon pepper |
| 22 g | 3/4 cup fresh spinach (finely chopped) |
| 1/2 cup jarred roasted red peppers (finely chopped) | |
| 121 g | 1/2 cup tomatoes (finely chopped) |
Method: 5 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“when I cook frittata in a pan or in muffin cups.... I (under cook) by 6-8 minutes -- in my recipe, I use Colby jack, but I suspect any cheese would make it stable when undercooked. anyway, the frittata becomes semi cooked I remove from oven, let it cool then ” — a cook, 4.0★
“I made these for my 16 month old and I used dairy free Boursin garlic and herbs cheese spread alternative because he has a milk protein sensitivity. I also added veggies I had on hand so I minced some red bell peppers, minced mushrooms, and I had frozen spinac” — a cook, 5.0★