Cheesy Baked Frittata

Calling all egg lovers!  A easy dish that can be prepared in under 10 minutes. Top it with any filling of your choice to make it according to your preference.



Full Recipe:(12 servings)


6 medium eggs

90g raw spinach (rinsed, drained)

50g dry shitake mushrooms (soaked overnight, sliced)

200g tomatoes (seeds removed, diced)

150ml low-fat milk

½ – 1 teaspoon sesame oil

12 teaspoons low-fat cheddar cheese

1g salt

1g pepper

1g sweet paprika powder

Oil spray


  1. Preheat oven at 180 °C.
  2. In a mixing bowl, add eggs and low-fat milk. Whisk till even.
  3. Season eggs with sweet paprika powder, sesame oil, salt and ground black pepper to taste.
  4. Lightly spray muffin tin with an oil spray.
  5. In a 12 muffin tin, evenly distribute, spinach, diced tomatoes and sliced shitake mushrooms.
  6. Pour approximately an equal amount of egg mixture into each tin
  7. Bake at 180°C for 15 minutes.
  8. Remove the frittata. Garnish with cilantro or cucumber and serve hot.

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