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Easy mini salsa spinach frittatas with fresh spinach, chunky salsa and cheese that are the perfect savory appetizer, breakfast or quick lunch! Less than 1 net gram of carbs each! #holisticyum
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3.67 from 3 votes

Mini Salsa Spinach Frittatas

Easy mini frittatas with spinach, salsa and cheese that are perfect as appetizers, breakfast or a quick lunch!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 53kcal


  • 12-muffin tin
  • Silicone Baking Cups
  • Wire Cooling Rack


  • 8 large eggs
  • 1/2 cup 2% milk
  • 1/2 tsp seasoned salt
  • 1/4 tsp ground black pepper
  • 5 ounce baby spinach chopped
  • 1/2 cup chunky salsa
  • 1/2 cup queso fresco cheese divided


  • Preheat oven to 350°. Generously spray a 12-well muffin tin with non-stick cooking spray or use silicone muffin cups.
  • In a medium bowl, whisk the eggs with milk, seasoned salt and pepper. Stir in spinach, salsa and 1/4 cup cheese. Pour egg mixture equally among muffin cups. Sprinkle remaining cheese equally over egg mixture.
  • Bake in preheated oven for 20 – 25 minutes, until starting to brown slightly.
  • Allow to cool for a few minutes, then remove the muffins from the tin. Serve immediately with additional salsa. Store covered in the refrigerator for up to 3 days.


Serving: 1muffin | Calories: 53kcal | Carbohydrates: 1.7g | Protein: 5.1g | Fat: 3.3g | Cholesterol: 124mg | Sodium: 160.1mg | Potassium: 119.1mg | Fiber: 0.9g | Sugar: 0.5g | Vitamin A: 130.1IU | Vitamin C: 9.8mg | Calcium: 44.4mg | Iron: 0.9mg