Friday Favourites: Individual Frittatas with spinach, capsicum and mushroom


Individual frittatas


Individual frittatas are great to have on hand for a healthy snack or light lunch.  Preparing a batch ahead of time will provide a healthier alternative for snacks.  They are also quick and easy to prepare and can be stored in the refrigerator or frozen in batches.  Served warmed or cold they are perfect for unexpected afternoon tea guests or picnics or even school lunches.

I’ve used spinach, capscium and mushrooms but you can use any vegetables on hand.  If you use sweet potato you would need to partially bake or steam first as it takes longer to cook.

I’m a fairly rustic in my approach to cooking so I just roughly chop the herbs and vegetables. These are so easy to prepare and also great to have on hand for unexpected visitors.  I’ve chosen this recipe for my Friday Favourites post this week.

Individual Frittatas with spinach, capsicum and mushroom – Makes 12 large muffins.

Individual Frittatas


8 eggs

1/2 tablespoon oregano, chopped

1/2 tablespoon chives, chopped

1/2 cup baby spinach leaves torn into pieces

1/2 cup red capsicum (red pepper) chopped

1/2 cup baby mushrooms, chopped

1/2 cup grated cheese

2 tablespoon natural yoghurt

3/4 cup of milk or light cream (or enough to make the  mixture ‘runny’)


  • Prepare a muffin tray and spray with oil to stop any sticking and to make it easier to remove the frittatas when cooked and cooled.
  • Preheat oven to 180C or 350F
  • Whisk eggs in a bowl and then add all the ingredients together.
  • Pour into a muffin tray
  • Cook in oven for 20 minutes or until firm to touch.
  • Allow to cool and then remove from muffin pan
  • Store in a container in the refrigerator for a few days or I prefer to freeze and just use what I need each time.


Do you have a favourite ‘go to’ healthy and quick recipe?  Share is with me.

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24 thoughts on “Friday Favourites: Individual Frittatas with spinach, capsicum and mushroom

    1. Sue Loncaric Post author

      They are very tasty Toni and quick and easy to make. I have them as a snack during the day or light lunch. Have a lovely day and thanks for stopping by to comment. xx

  1. Leanne | crestingthehill

    They look delicious Sue – and a great way to have as much to eat as you like with neat and tidy left overs for later on. When there’s only two of you eating, this is always a consideration (and they’re healthy too!)

    1. Sue Loncaric Post author

      They are tasty Leanne. I’m not really one for measurements so I had to try to be a bit more methodical. Usually I just throw it all in! I’m making a larger one for our family brunch on Sunday. Have a great weekend!

    1. Sue Loncaric Post author

      They are certainly yummy Mimi and so easy to make. My husband enjoyed them so hopefully your husband will too! Have a great weekend and thanks for stopping by. x

    1. Sue Loncaric Post author

      They are simple and quick to make Donna and so tasty. Thank you for sharing on your FB page. You can put anything you like into them. Have a great weekend and let me know if you make them x

  2. Teri

    Yummy! I never thought of making individual fritatas. Great idea. I can freeze them and enjoy them in spite of all the egg-haters in my house. LOL

    P.S. Love the name of your blog. 🙂

    1. Sue Loncaric Post author

      Hi Teri thanks for visiting and yes it is a fun blog name. I had to add & Beyond as I turn 60 this year! I’m sure even your egg-haters will love these and they are great for a quick snack on the go. Have a beautiful day x

    1. Sue Loncaric Post author

      Hmmm, yes I could deliver Monica it might take me over 12 hours to reach you depending on where you live. I’m sure an overseas flight would be in order. LOL:)


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