Spinach, Sundried Tomatoes and Feta Frittata Bites
Ingredients
The frittata mixture
-
8
whole
eggs
-
½
cup
egg whites
-
100
g
Feta cheese, crumbled
-
50
g
sun dried tomatoes, finely chopped
-
1
tsp
fresh thyme
-
1
grating
fresh nutmeg
The vegetables
-
4
cups
baby spinach leaves, chopped
-
1
small
onion, finely chopped
-
1
clove
garlic, minced
-
½
bell pepper
finely diced
-
½
tsp
salt
-
¼
tsp
black pepper
The cooking oil
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin pan with cooking spray or olive oil.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add salt, pepper, garlic, and bell pepper, cooking for another minute until fragrant.
- Add spinach and toss until wilted, then remove from heat.
- In a mixing bowl, beat together the whole eggs, egg whites, thyme, and nutmeg until frothy.
- Stir in the spinach mixture, sun dried tomatoes, and Feta cheese.
- Spoon the mixture into the muffin tin, filling each cup no more than ¾ full.
- Bake for 22-25 minutes until the eggs are set and the tops are slightly colored.
- Cool on a rack for at least 10 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
12 large cups
Calories
98
Total fat
6g
Total carbohydrates
5g
Total protein
7g
Sodium
267mg
Cholesterol
117mg
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