Mini Florentine Frittatas

Mini Florentine Frittatas


"Eggs and Real Cream are a perfect pairing for a quick weeknight dinner. While the frittatas are baking, make the fresh bruschetta topping, toss a side salad and dinner is ready!"
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30 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Generously butter a 12-cup non-stick muffin pan or line with parchment paper or silicone liners.
  2. In a sieve, drain thawed spinach, pressing to squeeze out excess liquid. In a bowl, whisk eggs until blended. Whisk flour into Cream; whisk into egg mixture. Stir in spinach and 1/4 tsp (1 mL) each salt and pepper.
  3. Divide egg mixture among prepare muffin cups. Bake for 15 to 20 min or until puffed and just set. Let stand for 3 min.
  4. Meanwhile, in a bowl, combine tomatoes, garlic, basil, Canadian Parmesan cheese and a pinch each, salt and pepper.
  5. Run a knife around frittatas to remove from pan; serve topped with tomato bruschetta.


  • Purchase frozen spinach that is in cubes or loose-leaf rather than the block style so it's easy to thaw just enough for this recipe.
  • Regular paper muffin liners will stick to the frittatas. Look for liners made from parchment paper or silicone at well-stocked supermarkets or kitchenware stores, or butter the pans well.



This was easy and quite delicious, as the bruschetta is very flavorful. No idea what Canadian Parmesan is (the recipe comes from the Dairy Farmers of Canada), so I just used regular Italian par...

Easy and yummy. I used parmiggiano reggiano and added some fontina. These were nice for appetizers. Thanks for the recipe.