Spinach & Feta Frittata – (HmF, Bariatric)
Servings
12Serving size
1 muffinThis recipe can be multiplied and makes great leftovers, hot or cold.
Ingredients
| 6 large Egg(s) |
| 1/2 cup 1% Cottage cheese |
| 2 cup Fresh spinach (roughly chopped) |
| 1/4 tsp. Salt |
| 2 tsp. Olive oil |
| 1 medium White onions (sliced) |
| 1 medium Red bell peppers (julienned) |
| 1/3 ounce Feta cheese (crumbled) |
Instructions
Crack the eggs into a medium mixing bowl. Whisk until well combined. Mix in the cottage cheese, spinach, and salt. Set aside.
Place a skillet over medium heat and add the oil. When hot, add the onions and peppers. Sauté for about 5 minutes, stirring occasionally, until onions and peppers are soft and lightly browned.
Divide pepper and onion mixture between the muffin tins. Using a ladle, divide the egg mixture evenly into the 12 muffin tins. Sprinkle the top of egg mixture with feta cheese. Place the muffin tins into the oven and cook for about 20-25 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.
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Special Diet Information
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Lactose
This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.
Recipe Notes
Frittatas are a great way to start your day off right with a serving of vegetables. You can utilize any vegetable you have on hand, including leftovers.