Feta Tomato Mini Frittatas
Ingredients
-
1
cup
torn fresh spinach leaves
-
10
pieces
cherry tomatoes, quartered or sliced
-
2
oz
crumbled Feta cheese
-
1
tablespoon
chopped fresh basil
-
9
large
eggs
-
⅓
cup
skim milk
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
dried oregano
-
1-2
sprinkles
crushed red pepper flakes
Instructions
- 1. Preheat the oven to 350°F and mist a 12-count muffin tin with cooking spray.
- 2. Divide the spinach, cherry tomatoes, Feta cheese, and basil evenly among the muffin tin wells.
- 3. In a large bowl, whisk together the eggs, skim milk, salt, pepper, oregano, and crushed red pepper until well combined.
- 4. Pour the egg mixture evenly over the fillings in the muffin tin.
- 5. Bake for about 20 minutes until the frittatas are puffy and set.
- 6. Allow to cool for 10 minutes before removing from the muffin tin.
Nutrition Facts (estimated)
Servings
12 mini frittatas
Calories
71
Total fat
4g
Total carbohydrates
2g
Total protein
6g
Sodium
116mg
Cholesterol
186mg
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