Spinach and Apple Frittata

Apple and Gruyere Mini Frittatas

These mini frittatas are so simple to make, and perfect for feeding a holiday crowd at breakfast.


  • 2 cups baby spinach
  • 1 tsp. coconut oil
  • 1 medium onion
  • 1 medium apple, diced
  • 6 large eggs
  • ⅓ cup 2% milk (or 1/3 cup unsweetened almond/flax/soy/rice milk)
  • ½ cup Gruyere cheese, shredded
  • ½ tsp. salt
  • ¼ tsp. ground pepper
  • non-stick cooking spray


  • Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  • Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  • Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  • In a medium-sized mixing bowl, whisk together eggs, milk, Gruyere, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  • Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.


    1. Hello Helen – Here is the nutritional information, per serving, based on the ingredients we provided (using cow’s milk):
      Total Calories = 70
      Carbs = 3
      Protein = 5
      Fat = 5
      Fiber = 1
      Sugar = 2

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