AmericanGreekItalian

Breakfast Frittata Cups

Name: Breakfast Frittata Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup diced fresh tomatoes; 6 tablespoons crumbled feta; 1 tablespoon chopped fresh herbs; 24 baby spinach leaves (stems removed and roughly chopped); 6 large eggs; 2 tablespoons milk (preferably whole); 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly ground black pepper

Who doesn't love a versatile grab and go breakfast option? This base recipe is delicious as it is, but consider changing the vegetables, cheese, or adding crumbled bacon or sausage.

By Chef Laura Bonicelli

eggsfetaspinach

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

6 servings

Ingredients

1 cupdiced fresh tomatoes
6 tablespoonscrumbled feta
1 tablespoonchopped fresh herbs
24 baby spinach leaves (stems removed and roughly chopped)
6 large eggs
2 tablespoonsmilk (preferably whole)
1/2 teaspoonKosher salt
1/4 teaspoonfreshly ground black pepper

Instructions

1
Preheat the oven to 350ºF. Spray a 6-cup muffin tin with cooking spray.
2
Divide the tomatoes, feta, herbs, and spinach among the cups.
3
In a medium-sized bowl, whisk the eggs, milk, salt, and pepper together until the mixture gets frothy.
4
Divide the egg mixture among the muffin cups.
5
Bake for 20 to 25 minutes, until puffed and browned. Serve immediately.

Nutrition (per serving)

103

Calories

Protein

Carbs

Fat

Fiber

394mg

Sodium