Gluten Free Mini Spinach and Feta Frittata

Now that it’s gotten warm here in Korea, I want to eat light and have begun cooking again. I got a recipe from a friend (soon to follow), but had misplaced it – so I found a recipe online:

It calls for using muffin tins to make the mini quiches, but I decided to adapt the recipe. I didn’t want to bother with cooking the spinach. I’m all about quick and easy!

What I ended up with seemed more like a little frittata, so I’ve changed the name.

Here’s my adaptation:

A big handful of fresh spinach

2 eggs

About half cup of Feta cheese

1 Tablespoon of half and half

¼ teaspoon Lisa’s Spice (a blend made by my friend Lisa containing paprika, oregano, and other stuff)

A few turns of Pink Himalayan Salt and Rainbow Peppercorn from Trader Joe’s


I used the olive oil called for in the recipe to oil the bottom of my little baking dish.

I baked it in my toaster oven at 190 degrees Celsius and left it in for 30 minutes.

(I checked at 20 minutes but the egg was still kinda soft).


Here’s the results:








It was quite tasty, but I did add a few sun-dried tomatos on top. Next time I’ll throw them in before baking!

It was so simple, I think I’ll try making it before my morning shower and then it will be ready when I’m finished!


Bon Appetit!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s