American
Spinach and Tomato Frittata Cups
Who doesn't love a versatile grab-and-go breakfast option? These cups freeze beautifully.
By Chef Laura Bonicelli
eggsspinach
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6 servings
Ingredients
- 1 cupdiced fresh tomatoes
- 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)
Calories71
Total Fat4g
Cholesterol164mg
Sodium263mg
Total Carbohydrates2g
Dietary Fiber1g
Sugars1g
Protein6g
* 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.