Mini Chicken Frittatas and Paris Contest Giveaway

My youngest son loves going to Dennys. He plays hockey and decided in his last year of high school to give Rugby a try. He has a big appetite and his favorite breakfast is the Grand Slam.  I get indigestion just looking at it in the menu. I will have the usual… again – Slim Fit with scrambled egg whites, tomato and spinach. Well, when I saw this recipe in First For Women magazine I knew I had to make it. I am always looking for quick healthy meals for breakfast or lunch. You can use whatever leftover cooked meats and veggies you have on hand into these Frittatas.

Mini chicken fittatas


  • 8 large eggs
  • 2 tbs leeks or scallions
  • 2 tbs minced fresh basil
  • 3/4 cup chopped spinach
  • 3/4 cup diced cooked chicken
  • 1/2 cup chopped grape or cherry tomatoes


I used my muffin-top pan to make these delicious gluten-free and dairy-free Mini Chicken Frittatas.

Heat the oven to 350 f. The best way to keep food from sticking (and you want to skip the spray) is to coat the 6 wells with olive oil using a  pastry brush. In a bowl, whisk together eggs, leeks, and basil.


Divide the egg mixture evenly among the wells of the muffin-top pan. Add the spinach, chicken and tomatoes. Season to taste with salt and pepper.


Bake 12 minutes or until done.


You can serve it with fresh fruit.

*My boys like to make their own breakfast sandwiches with the Frittatas. Happy Easy Cooking! 


Don’t forget about my giveaway. Love to hear from you… Only 4 days left.