Spinach Feta Frittata Cups
Servings
6Serving size
2 muffinsThis recipe can easily be multiplied and makes good leftovers, especially as a sandwich.
Ingredients
| 1 tsp. Unsalted butter |
| 1 tsp. Olive oil |
| 1 medium White onions (diced) |
| 1 medium Red bell peppers (diced) |
| 8 large Egg(s) |
| 1/2 cup Water |
| 1 ounce Parmesan cheese (grated) |
| 1 Tbsp. Fresh oregano (chopped)(or 1 tsp. dried) |
| 1/4 tsp. Salt |
| 2 cup Fresh spinach (coarsely chopped) |
| 1 ounce Feta cheese (crumbled) |
Instructions
Line a muffin tin with 12 muffin liners or spray with oil.
Place a skillet over medium heat and add the butter and oil.
When hot, add the onions and sauté for about 3 minutes, stirring frequently, until onions are lightly browned.
Add the red peppers and sauté for 1 to 2 minutes or until soft.
Allow the mixture to cool slightly.
While the vegetables are cooking, crack the eggs into a medium mixing bowl and add the water.
Whisk until well combined.
Mix in the parmesan cheese, oregano, salt and spinach.
Set aside.
Add the cooked onions and peppers to the bowl.
Fold together until well blended.
Using a ladle, pour the egg mixture into the muffin tins to 3/4 of the way.
Sprinkle the top of egg mixture with feta cheese.
Place the muffin tins into the oven and cook for about 20 to 25 minutes, until egg is firm.
Allow frittata to rest for 5 minutes, and then scoop the individual muffins out onto a platter.
Serve warm or cold and enjoy!
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
A frittata is traditionally made in a skillet, but baking them in muffin tins are great because they are perfect for leftovers. They keep well in the fridge and freeze well, too.
Frittatas are a great way to start your day off right with a serving of vegetables. The onions and peppers in this recipe are only a suggestion. You can use other variations on the onion, like shallots, leeks, or green onions. Any color bell pepper will do just as well and almost any leafy green vegetable will be a great substitute for the spinach. In short, you can utilize any vegetable you have on hand, including leftovers.