Dairy

Savory Mediterranean Herb Frittata Muffins

By PowerProteinPlates Editorial TeamPublished Apr 25, 2026 | Updated Oct 19, 2026

Mediterranean Under review gluten-freeeasy-recipeswhole-foodsmeal-prep-friendly

Egg muffins with Greek yogurt, feta, spinach, bell pepper and fresh herbs.

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Prep Under review

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Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

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Servings - 12 +

• 8 large eggs
• 1/2 cup low-fat Greek yogurt
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 small red bell pepper, finely diced
• 1/2 small red onion, finely chopped
• 1 cup baby spinach, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil (for greasing muffin tin)

Instructions

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1. 1 Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil.
2. 2 In a large bowl, whisk eggs until smooth. Add Greek yogurt and crumbled feta; stir until combined.
3. 3 Fold in parsley, basil, dill, red bell pepper, red onion, spinach, and minced garlic.
4. 4 Season with sea salt, black pepper, and dried oregano; mix thoroughly.
5. 5 Pour mixture evenly into muffin cups, filling each about ¾ full.
6. 6 Bake 18-20 minutes until muffins are puffed, golden, and a toothpick inserted in the center comes out clean. Check the center reaches 160 F (71 C).
7. 7 Let muffins cool 5 minutes before removing from tin.
8. 8 Refrigerate promptly in covered containers for up to 4 days. Reheat leftovers to 165 F (74 C).
9. 9 Optional: Garnish with extra fresh herbs or a dollop of Greek yogurt for added creaminess.

Another recipe to try

For another savory egg muffin recipe, try zucchini and goat cheese egg muffins.

Timing note

Allow for preparation and preheating, 18-20 minutes baking and 5 minutes cooling.

Storage

Refrigerate promptly in covered containers for up to 4 days. Reheat leftovers to 165 F (74 C).

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