Mini Frittatas with Goat Cheese, Spinach & Sundried Tomatoes
Ingredients
The frittatas
-
3
cups
baby spinach, roughly chopped
-
7
large
eggs
-
¾
cup
lowfat milk
-
¼
cup
grated Parmesan cheese
-
1
teaspoon
reduced-sodium soy sauce
-
½
teaspoon
garlic powder
-
¼
teaspoon
freshly ground black pepper
-
½
cup
soft goat cheese
-
½
cup
diced sundried tomatoes in oil, drained
For preparation
-
as needed
spray
expeller-pressed canola or olive oil
Instructions
- Preheat the oven to 400°F and coat a muffin pan with oil spray.
- Microwave the spinach for 1 minute until wilted, then cool.
- Beat the eggs in a large bowl until frothy, then mix in milk, Parmesan, soy sauce, garlic powder, and pepper.
- Crumble the goat cheese into the egg mixture and stir in the wilted spinach.
- Distribute the egg mixture into the muffin tins and sprinkle sundried tomatoes on top.
- Bake for 15 minutes, then rotate the pan and bake for an additional 5 minutes until set.
- Run a knife around the edges to release the frittatas and remove them from the pan.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
16g
Total carbohydrates
8g
Total protein
15g
Sodium
278mg
Cholesterol
261mg
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