Not only are these mini spinach frittatas perfect for a quick make-ahead breakfast, but they also make for a great pre or post workout snack. Total Carbohydrate 0.8 g For a party I'm going to this weekend I'll use mini muffin tins. Make them your own, by adding kale instead of spinach and use your favorite fresh herb; such as parsley, thyme, rosemary or chives. It smelled great before I put it in the oven but then was OK to eat. Sprinkle tops with cheddar cheese. I made these for dinner the other night and he was delighted. Add comma separated list of ingredients to include in recipe. Fill prepared muffin cups almost to the top with the egg mixture. I don’t know why you would, but if you prefer to leave out the spinach and feta; use 12 eggs, instead of 10. Make them your own, by adding kale instead of spinach and use your favorite fresh herb; such as parsley, thyme, rosemary or chives. Let stand for 5 minutes. Congrats! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute. Saturated Fat 2.4 g Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray. Protein 6.4 g. Have you ever tried making mini frittatas? They are fun to make and even the kids love them! but despite the lumpy texture they turned out great! The only thing I might suggest is using more spinach and less eggs; it was a smidge too chewy for me. Nutrition Facts calculated with fresh spinach, feta and using 10 eggs The frittatas will be really puffy right … Home » All Recipes » Breakfast & Brunch » Mini Spinach Frittatas. Nutrient information is not available for all ingredients. Your email address will not be published. Stir in the bacon, cheese, and spinach. Most people won't think twice about serving basic cornbread when is on the table. I used jumbo size muffin tins. Sugars 0.8 g No need to waste time making breakfast in the morning- bake these mini spinach frittatas in advance and you’ll have a protein-rich meal that’s ready when you are. Servings- 12 frittatas Lightly grease one 12-cup muffin tin. These make-ahead Mini Frittatas are … I've been trying to go vegetarian, much to my meat-loving husband's dismay. These mini frittatas are easily customizable. Mini Bacon Gruyere Spinach Frittatas are a delightful combination of flavors that go together perfectly. And of course more garlic. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. You can always use more garlic! These mini frittatas are easily customizable. This is a great recipe. A quick and easy recipe for mini egg frittatas made with spinach, eggs, feta cheese, and ground turmeric. I love making mini friitattas to have for quick breakfasts and easy snacks but don’t do it nearly enough. Spoon mixture into the prepared muffin tin. Remove from heat and cool slightly. chopped or a thawed 10-oz. Use egg substitute in place of the eggs to make this an even healthier treat. Even my husband who doesn't care for eggs loved it. If so, what are your favorite add-ins? Heat olive oil in a medium skillet over medium-high heat. Instructions. They will last up to a week in the fridge. I think I used too much spinach in this one (had to estimate with fresh!) Plan The Best Trip To Magnolia Market At The Silos. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Can't wait to try them again. 6 ounces frozen chopped spinach, thawed and drained. These are great served with bacon, toast, a salad and/or fresh fruit. 293 calories; protein 22.9g 46% DV; carbohydrates 8.2g 3% DV; fat 19.2g 30% DV; cholesterol 231.7mg 77% DV; sodium 565.3mg 23% DV. Introducing the newest product line from Garden Lites! These vegetarian Frittatas are packed with spinach, tomatoes, onions and red bell peppers! Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid. They were great having around for snacks and such throughout the week! I forgot to buy ricotta but used cottage cheese instead. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. https://www.urbanblisslife.com/cheesy-spinach-mini-frittatas-recipe Your daily values may be higher or lower depending on your calorie needs. I love coming home from a tough workout and basically having lunch ready to go! Simple to make in muffin tins, these frittatas will satisfy every eater in your crowd. I'm the girl, Kim, behind Kim's Cravings. he told me. Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin. Monounsaturated Fat 2.6 g Please stick around and join me on my journey to create healthy, clean and yummy food for myself and my family. Remove from muffin cups. I stored mine in a large plastic baggie. Muffin-sized perky spinach frittatas. box of frozen chopped spinach; squeeze dried, such as parsley, thyme, rosemary or chives. The salsa is necessary. PLUS, get weekly recipe updates straight to your inbox from Kim's Cravings. The only thing I might suggest is using more spinach and less eggs; it was a smidge too chewy for me. Total Fat 6.6 g With 5 grams of Protein, Gluten Free and only 70 Calories you Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes. Another idea- is to increase the protein by adding a couple of pieces of diced bacon or lean ham. Bake mini frittatas ahead of time for the perfect, individual egg dish for an on-the-go breakfast, snack or lunch. Potassium 89.3 mg Calories 93.0 Accompany this dish with tortilla chips and salsa - makes for a great treat! Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Serve warm. The frittatas will be really puffy right out of the oven and will settle once removed from the oven. Amount is based on available nutrient data. Next time I will use less cumin because I thought it was kind of overpowing. Make them your own, by adding kale instead of spinach and use your favorite fresh herb; such as parsley, thyme, rosemary or chives. Husband didn't care for it and he loves spinach. I was so excited to get a copy of Katie Morford’s new cookbook Rise and Shine.