Creators
Samara Pardi
Description
These Spinach & Onion Frittata Cups are a delicious and convenient dish made with eggs, fresh spinach, and onions, perfect for a quick breakfast or a healthy snack option.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Egg | 4 | |
Spinach | 1/4 lb | |
Yellow Onion | 1/2 | medium, diced |
Granulated Garlic | 1 tsp | |
Olive Oil | 1 1/2 tbsp | |
Salt | 1/4 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 2 TB of the olive oil in a cast iron or a wide, heavy-bottomed saucepan and add onion. Saute on low for about 4 minutes, until soft, then add spinach and toss gently for another 4 minutes, until leaves wilt.
- Grease muffin tin with remaining 1 TB olive oil by rubbing with a drenched paper towel. Dole out a scoop of the cooked spinach and onion into each muffin tin cup, filling each about half way.
- Beat eggs with granulated garlic and salt & pepper. Pour into muffin tin cups over spinach and onion, filling each to just below the brim.
- Bake at 375 °F (190 °C) for about 10 minutes, until crisp on top and firm enough to remove with a spatula.
SUGGESTIONS
- Can be made ahead of time, removed from muffin tins and stored in a sealed container or bag in the fridge for up to a week.
- Can be easily reheated for an easy snack or meal.