School of Hotel, Restaurant and Tourism ManagementJean's Recipe

Jean is the Director of the School of HRTM and she is sharing a quick and easy recipe for Spinach and Mushroom Frittata Muffins.

1 Tbsp olive oil
6 oz mushrooms, sliced
1/4 cup onions, diced
1/4 cup red pepper, diced
1 Tbsp garlic, minced
5 oz fresh spinach leaves
2 tsp vanilla
6 eggs, lightly beaten
1/3 cup milk
6 oz shredded cheese (cheddar, swiss, parmesan or feta or a combination of cheeses)
1 tsp dried tarragon, thyme, or oregano
1/2 tsp salt
1/2 tsp freshly ground pepper


  1. Preheat oven to 375°F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, red pepper, and garlic. Cook until softened, about 5 minutes.
  3. Add the spinach and continue cooking until just wilted, about 1 minute.
  4. In a medium size bowl, mix together the eggs, milk, cheese, dried herbs, salt, and pepper breaking up the eggs and until combined.
  5. Using a slotted spoon, remove mushrooms from skillet combining it with the egg mixture, leaving any remaining oil and liquid in the skillet.
  6. Divide egg mixture evenly among 12 muffin cups.
  7. Bake until a toothpick inserted comes out clean, about 25 minutes.
  8. Cook slightly before removing from muffin tins (the egg cups should come out easily).
  9. Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.

To freeze and reheat the muffins:
Cool and transfer in a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.

Microwave them straight from the freezer until heated through, about 1 minute.