Mini frittatas

This is so my kind of recipe — prep once, use what you have, and there’s breakfast for days. With a basic base of eggs and milk (I am obsessed with almond/coconut milk these days), you can get creative with whatever else you want to throw in. The original recipe had spinach, goat cheese, roasted red pepper, and prosciutto. I went with spinach, red onion, shredded mozzarella, and crumbled bacon…the frozen, real bacon kind, not the bacon bits kind.

I am still always amazed by how much fresh spinach cooks down. You want to just wilt the spinach and then remove it from the heat. If you have time, let it cool a bit before mixing it in with the eggs. You don’t want the hot spinach to start to cook the eggs!

I used a 1/4-cup measuring cup to fill the muffin cups, which was just about the perfect amount. Unfortunately my muffin tin is pretty shallow so the cups were pretty pretty full when I put them in the oven, and then they puffed up and overflowed a bit while cooking. If you think your’re at risk of overflow, put the muffin tin on a baking sheet in the oven to avoid having to clean your oven afterwards! #themoreyouknow

Wilting spinach

Mini frittatas
Inspired by Good Housekeeping, January 2017
Makes: 12 mini frittatas

Ingredients

Filled muffin cups, pre overflow

1 Tablespoon olive oil
1/2 medium onion, diced
5 ounces baby spinach
6 large eggs
1/2 cup milk
1/2 cup shredded cheese
3 Tablespoons crumbled bacon (optional)
Salt and pepper

Directions

Breakfast, with a side of avocado toast

1. In a large saute pan, heat olive oil over medium heat. Add onion and cook 3-4 minutes until softened. Stir in spinach and cook until just wilted. Remove from heat.

2. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.

3. In a large bowl, beat eggs and milk. Stir in cheese and spinach mixture and season with salt and pepper.

4. Divide egg mixture evenly into muffin pan cups (about 1/4 cup each) and top each with crumbled bacon. Bake 20-25 minutes or until center is just set.

5. Cool in pan on rack for 5 minutes before removing from cups. Serve warm. To reheat leftovers, microwave on high for about 30 seconds. Enjoy!


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