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Rise & Shine with Spinach and Mushroom Frittata Cups!

Looking for a breakfast that feels fancy but takes less time than scrolling your feed? Meet your new morning BFFs: Spinach and Mushroom Frittata Cups! These little power-packed beauties are perfect fo...

Rise & Shine with Spinach and Mushroom Frittata Cups!
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • 2 tbsp ghee ((or raw coconut oil))
  • 2 tbsp chopped shallot
  • ½ cup finely chopped cremini (baby bella) mushrooms
  • 1½ cup fresh chopped spinach
  • 2 tbsp red bell pepper ((finely diced))
  • 2 large eggs
  • 1 cup egg whites
  • ¼ cup unsweetened homemade almond milk
  • 1½ tsp baking powder
  • ½ tsp smoked sea salt
  • 1 tsp freshly ground black pepper
  • ¼ cup diced fresh mozzarella cheese

Instructions

  1. 1
    Preheat oven to 400°F. Grease or line 6 muffin tin wells.
  2. 2
    Sauté shallots in 1 tbsp ghee over medium heat (1 min). Add mushrooms (3–4 mins), then spinach (1 min). Remove from heat and squeeze out moisture with a paper towel.
  3. 3
    Whisk eggs, egg whites, almond milk, baking powder, remaining ghee, salt, and pepper until frothy.
  4. 4
    Assemble: Divide veggie mix into muffin cups. Pour egg mixture over, filling each ⅔ full. Top with mozzarella.
  5. 5
    Bake 20–25 mins until set. Serve warm or store in fridge/freezer for later.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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