Looking for a delightful and nutritious bite-sized treat that’s perfect for any occasion? Say hello to Spinach Feta Mini Frittatas! Bursting with the vibrant flavors of fresh spinach and tangy feta cheese, these little wonders are not just easy to make but also a fantastic way to sneak in some greens. Whether you're hosting a brunch, need a quick breakfast on the go, or simply want a light lunch option, these mini frittatas are sure to impress. With just 25 minutes of your time, you can whip up a dozen of these delicious morsels that are as pleasing to the eye as they are to the palate. Ready to elevate your cooking game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 12 mini frittatas
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup milk
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup non-stick muffin tin by lightly greasing each cup with olive oil or using silicone muffin liners.
- Wash and finely chop the fresh spinach leaves, removing any tough stems to ensure tender texture in the frittatas.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add milk to the whisked eggs, then season with salt and freshly ground black pepper, stirring to distribute the seasonings evenly.
- Fold the chopped spinach and crumbled feta cheese into the egg mixture, ensuring ingredients are well distributed throughout.
- Carefully pour the egg mixture into each muffin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the frittatas are puffy and golden brown on top, and a toothpick inserted comes out clean.
- Remove from oven and let the mini frittatas cool in the tin for 3-5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each frittata and carefully remove them from the muffin tin.
- Serve warm as a breakfast item, brunch appetizer, or light lunch, optionally garnished with fresh herbs like parsley or chives.
Tips
- Prep Ahead: To save time, you can wash and chop the spinach the night before. Just store it in an airtight container in the fridge until you're ready to cook.
- Customize Your Fillings: Feel free to add other ingredients like diced bell peppers, onions, or even cooked bacon for a twist on the classic recipe!
- Don’t Overfill: When pouring the egg mixture into the muffin cups, fill them only about 3/4 full. This allows the frittatas to rise without overflowing.
- Check for Doneness: Ovens can vary, so keep an eye on your frittatas as they bake. They’re done when they’re puffy and golden brown, and a toothpick inserted in the center comes out clean.
- Cool Before Serving: Let the frittatas cool in the tin for a few minutes before removing them. This helps them set and makes it easier to take them out without breaking.
- Serve with Style: Garnish with fresh herbs like parsley or chives for an added pop of color and flavor. They make for an elegant presentation that’s sure to wow your guests!
Nutrition Facts
Calories: 65kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 159mg
