Spinach and Feta Breakfast Frittata Muffins
15min
25min
2
385
Chef's Note
These frittata muffins can be made ahead and refrigerated for up to 3 days. For the best texture when reheating, warm them in a 350°F oven for 5-7 minutes rather than using a microwave, which can make them rubbery.
Tags
Ingredients
6 large eggs
2 cups fresh spinach
1/2 cup feta cheese
1/2 medium red bell pepper
1/4 medium red onion
1 tablespoon fresh dill
1 tablespoon olive oil
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cherry tomatoes
1/2 medium avocado
2 lemon wedges
Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin with cooking spray or olive oil.
- 2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced 1/4 red onion and cook for 2-3 minutes until softened.
- 3
Add the finely diced 1/2 red bell pepper to the skillet and cook for another 2 minutes.
- 4
Add 2 cups of fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.
- 5
In a large bowl, whisk together 6 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 6
Stir the cooled vegetable mixture into the egg mixture, then fold in 1/2 cup crumbled feta cheese and 1 tablespoon chopped fresh dill.
- 7
Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
- 8
Bake for 20-22 minutes, or until the frittata muffins are puffed up and set in the center.
- 9
While the muffins are baking, slice the 1/2 avocado and halve the 6 cherry tomatoes.
- 10
Let the frittata muffins cool for 5 minutes before removing from the tin. Serve 3 muffins per person with sliced avocado, cherry tomatoes, and lemon wedges on the side.
Nutrition Information (per serving)
385
24g
12g
28g
Reviews (0)
No reviews yet
Be the first to review this recipe!