Description
Spinach and Feta Mini Frittatas are light, savory, and loaded with Mediterranean flavor. Baked in a muffin pan with eggs, wilted spinach, and tangy feta cheese, these protein-packed bites make an elegant and easy brunch appetizer.
Ingredients
8 large eggs
1/3 cup milk
2 cups fresh baby spinach, roughly chopped
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Instructions
1. Preheat the oven to 375°F and grease a 12-cup muffin pan with cooking spray.
2. Heat olive oil in a skillet over medium heat and sauté the onion and garlic for 2 to 3 minutes.
3. Add the spinach and cook until wilted, about 1 minute. Set aside to cool slightly.
4. Whisk together eggs, milk, oregano, salt, and black pepper in a large bowl.
5. Stir in the sautéed spinach mixture and crumbled feta.
6. Pour the egg mixture evenly into the prepared muffin cups.
7. Bake for 18 to 20 minutes until puffed and set.
8. Let cool for 5 minutes before removing.
9. Serve warm or at room temperature.
Notes
Squeeze out any excess moisture from the spinach before adding to the egg mixture.
Silicone muffin molds make removal much easier than metal pans.
Store in the fridge for up to 4 days and reheat in the microwave for 30 seconds.