mini spinach & sun dried tomato frittatas
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: about 6 mini frittatas (serves about 3)
Ingredients
- drizzle of olive oil
- ¼ cup chopped scallions
- 1 small clove garlic
- 2 cups chopped spinach
- 6 large eggs
- ¼ cup almond milk
- ⅓ cup chopped sun dried tomatoes
- ¼ cup chopped herbs: (ie. basil, parsley, tarragon...)
- pinch of red pepper flakes
- salt and pepper
Instructions
- Preheat oven to 350°F. If you're using cast iron skillets, preheat those in the oven as well. (Otherwise grease little ramekins or 6 cups of a muffin tin and set aside).
- Heat olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and a pinch of salt and pepper. Cook until spinach is just wilted, set aside.
- In a medium bowl, whisk the eggs and milk. Add the cooked spinach and sun dried tomatoes. Pour mixture into prepared skillets and bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata).
- Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.
Notes
This recipe can also be made in an 8 or 10 inch skillet. Add 2 (or more) additional eggs to fill a 12 inch skillet. Double recipe to fill 12 muffin cups.
Recipe by Love and Lemons at https://dailycove.info/mini-spinach-sun-dried-tomato-frittatas/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.2.2925