Spirit of Food: Caprese Muffin-Tin frittatas

June 29, 2022

This is a great, convenient recipe that works for breakfast, lunch, and dinner. Make a large batch and freeze them ahead of busy days.
Serve along side fresh fruit and whole grain toast.
Prep time: 12 minutes
Cook time: 15 minutes
Serves: 6


  • 6 eggs
  • 1/3 cup skim milk or unsweetened fortified plant-based beverages
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tomatoes, finely chopped
  • 1 tsp dried basil
  • ½ cup grated low-fat mozzarella cheese


  1. Preheat oven to 400F (200C). lightly spray or paper-line 6 muffin tins.
  2. In a large bowl, whisk together eggs, milk, salt and pepper. Add tomaes and and whisk well
  3. Scoop batter into 6 muffin tins until batter is divided evenly. Add 1 tbsp of grated cheese on top of each frittata.
  4. Cook frittatas in the oven for about 15 minutes. The eggs should reach an internal temp of 74C (165F)
  5. Let cool for 3-5 minutes before removing from muffin tin.

No fresh tomatoes? Substitute with sautéed spinach or kale, finely chopped broccoli, cauliflower, onions.
No 6-tin muffin pan? Use your 12-tin pan but make sure you put a small amount of water in each of the empty tins to help protect the pan
Make a double batch and freeze extras for up to 2-3 months, or refrigerate for 3-4 days. Warm them in the microwave when ready

Source of Recipe: Health Canada