Mini Spinach Frittatas
Served warm or at room temperature, mini spinach frittatas are great to serve for brunch. Or make an entire batch for easy meal prep for the week ahead.
Servings: 24 frittatas
Ingredients
- Non-stick cooking spray
- 10 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 black pepper
- 2 ounces chopped baby spinach
- 2 tablespoons minced chives
Instructions
- Preheat the oven to 325 degrees F. Grease a 24-cup mini muffin pan with non-stick cooking spray.
- In a large bowl, whisk together the eggs, Parmesan, salt and pepper.
- Put the spinach into the bottoms of the muffin cups.
- Pour the egg mixture over the spinach. The muffin cups should be not quite full, about 1/8 inch from the top. Then sprinkle on the chives.
- Bake the frittatas for 15-20 minutes until they eggs are just set.
Notes
You can keep leftovers in an airtight container in the refrigerator up to 5 days. If you are going to eat them cold, pull them out of the fridge 15 minutes before you serve them. Or warm them in the microwave for 8-10 seconds. Enjoy leftovers on their own or with a salad or cooked grains.
To freeze up to 1 month, wrap each one in plastic wrap and then combine them in the same container. Thaw them overnight in the refrigerator and reheat in the microwave.
You can bake these in a standard-sized muffin pan. Fill the cups about 75% full. Then the recipe will yield about 10 frittatas.
Nutrition
Calories: 31kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 95mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg