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Mini Egg Frittatas

Mini Egg Frittatas Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil, plus extra for greasing
  • 1/2 cup diced bell pepper
  • 1/4 cup diced yellow onion
  • 1 cup loosely packed baby spinach, roughly chopped
  • 1/2 cup shredded sharp cheddar cheese

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin. Whisk eggs, milk, salt, and pepper until frothy.
  2. Heat oil in a skillet over medium heat. Cook bell pepper and onion for about 4 minutes until softened. Add spinach and stir until just wilted, about 30 seconds. Remove from heat.
  3. Stir vegetables together with the cheese, divide among the muffin cups, then pour egg mixture on top, filling each cup about three-quarters full.
  4. Bake for 12 to 15 minutes, until puffed and golden at the edges and the centers no longer jiggle.
  5. Cool for 2 minutes, then run a knife around the edges and lift out. Serve warm.

Notes

These frittatas are built for leftovers and reheat like a dream. If you use different cooked vegetables or protein, just skip the sauté and fold them straight into the egg mix. A silicone muffin pan makes removal even smoother, but a well-greased metal tin works fine.