SPINACH AND RED PEPPER MINI FRITTATAS

By Golfwidow7

Ingredients

• 1 tsp olive oil
• 1/2 cup finely diced onion
• 1/2 cup finely diced red bell pepper
• 3 cups loosely packed spinach, roughly chopped
• 6 large eggs
• 1/4 cup milk
• 2/3 cup shredded sharp cheddar cheese
• Salt & pepper, to taste

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from yummly.com

Preparation

Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.
Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.
Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.
Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.