AmericanGreekItalian
Breakfast Frittata Cups
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
Nutrition Facts
Per Serving (serves 6 servings)
Calories103
Total Fat6g
Cholesterol172mg
Sodium394mg
Total Carbohydrates3g
Dietary Fiber1g
Sugars2g
Protein9g
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , until puffed and browned. Serve immediately.