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Rainbow Frittata Cups

  • Author: Inna Fooks
  • Total Time: 30 minutes
  • Yield: 6 1x


These colorful frittata cups are so delicious and fun. Throw in your favorite vegetables into the egg mixture and bake for a healthy breakfast, lunch, or snack. Great for baby-led-weening and toddler finger food. Gluten-free and high in protein. 


Units Scale
  • 4 eggs
  • 1 cup cottage cheese (check out my homemade cottage cheese recipe)
  • 1/2 cup shredded white cheddar cheese
  • 1 cup washed and cut spinach
  • 3 grape tomatoes
  • 1 spring green onion
  • Yellow and red pepper


  1. Preheat the oven to 350°F. 
  2. Wash and chop vegetables. 
  3. In a large bowl, whisk your eggs, then add grated cheese, cottage cheese, and vegetables. Mix well. 
  4. Place mixture evenly in muffin cups and bake for 18-20 minutes.
  5. If you are using silicon muffin cups, you won’t need to grease but if you are using a muffin tin spray your pan with oil, so you can get the cooked frittatas out. 


  • If you are using silicon muffin tins or cups, no need to grease. The frittatas slide right out. 
  • You can use a hand mixer to whisk the eggs and make them fluffy. 
  • Substitute for egg white only if there are food allergies or restrictions. 
  • If you are using a 12-cup muffin tray, add a little bit of water to the empty cups to avoid burning. 
  • Replace any vegetables or cheese, just be sure to grate cheese and dice vegetables so they cook through. 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast

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