Spinach And Feta Mini Frittatas

Spinach and Feta Mini Frittatas

  • 4 cups baby spinach
  • 1 tsp. butter
  • 1 medium portabello mushroom, chopped
  • ¼ cup green onions, chopped
  • 6 large eggs, beaten
  • ½ cup 2% milk
  • 3 Tbsp crumbled feta cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  1. Preheat oven to 375F and spray a mini muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute.
  3. Melt butter in a small pan set over medium heat. Add the mushrooms and cook until soft, about 5 to 6 minutes. Transfer to a separate bowl and add the wilted spinach and chopped green onions, mixing well.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, feta cheese, salt, and pepper. Divide the spinach, onion, and mushroom mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.

Recipe by Savory Style at http://www.savorystyle.com/spinach-feta-mini-frittatas/


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