Mini Spinach Frittatas

Bake mini frittatas ahead of time for the perfect, individual egg dish for an on-the-go breakfast, snack or lunch.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings mini frittatas

Calories 85

Author Kim

1 tablespoon extra virgin olive oil
1 small onion finely diced
1 clove garlic minced
2 cups packed fresh spinach chopped or a thawed 10-oz. box of frozen chopped spinach; squeeze dried
10 large eggs organic and cage-free, if possible
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh herbs such as parsley, thyme, rosemary or chives
1/2 cup crumbled feta or goat cheese optional

Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
Heat olive oil in a medium skillet over medium-high heat. Saute onion until softened, about 3 to 5 minutes. Add garlic and saute 1 minute longer. Add spinach and stir with onion mixture for about 2 minutes and until spinach begins to wilt. Remove from heat and cool slightly.
Meanwhile; in a large bowl, whisk eggs with salt and pepper until blended.
If using feta, divide crumbles among the 12 muffin cups.
Once onion mixture has cooled, whisk onion mixture and herbs into eggs. Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes.

These are delicious left over, even at room temp or chilled. That makes them perfect for lunch packing.