• Kristina Louise

Fresh Frittatas

These mini spinach and red pepper frittatas are aaaaamazing and so easy to make too!


1 tsp olive oil

½ cup finely diced onion

½ cup finely diced red bell pepper

3 cups loosely packed spinach, roughly chopped

6 large eggs

¼ cup milk

⅔ cup shredded sharp cheddar cheese

Salt & pepper, to taste


Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.

Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.

Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.

Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.

Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.

You can view the full recipe here >>>

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