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Baked in a muffin tin, these mini frittatas are the meal prep snack that fits in your palm. High protein, grab-and-go, endlessly customizable.
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil for easy removal.
In a large bowl, whisk together eggs until fully blended; stir in cottage cheese for extra richness and protein.
Finely chop baby spinach and red bell pepper, then fold into the egg mixture along with shredded cheddar cheese.
Add salt and black pepper, mixing gently to distribute seasonings without over-stirring.
Pour the mixture evenly into 6 muffin cups and bake for 18-22 minutes, until the frittatas are puffed and set—avoid over-baking to prevent dryness.
Let the bites cool in the tin for 5 minutes before loosening the edges and removing; serve warm or store for grab-and-go snacks.
