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Apple and Gouda Mini Frittatas

  • Author: Amanda @ Running with Spoons
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 frittatas 1x


  • 2 cups baby spinach
  • 1 tsp. coconut oil
  • 1 medium onion, diced
  • 1 medium apple, diced
  • 6 large eggs
  • 1/3 cup 2% milk
  • 1/2 cup Gouda cheese, shredded
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper


  1. Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  3. Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, Gouda, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about 3/4 of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.

Keywords: apple and gouda frittata, apples, breakfast, brunch, egg muffins, eggs, frittatas, gouda, mini frittatas