SPINACH AND RED PEPPER MINI FRITTATAS

Photo by Mary Ann R.
Adapted from yummly.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from yummly.com

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

Directions

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.

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