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
- Preheat oven to 375F and spray a mini muffin pan with nonstick spray. Set aside.
- Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute.
- 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.
- 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.
- 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/
3.5.3208
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