Mini Mediterranean Frittatas
Author: Claire Dieterich
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12 frittatas
- 8 large eggs
- 2 roma tomatoes, chopped
- ½ cup diced red onion
- ¾ cup kalamata olives, chopped
- ½ cup crumbled feta cheese, plus extra for topping if desired
- 4-5 handfuls baby spinach
- 1 tbsp. olive oil
- ¾ tsp. salt
- ¼ tsp. pepper
- ½ tbsp. oregano
- ½ tsp. garlic powder
- Preheat oven to 350 degrees Fahrenheit.
- Spray a muffin pan with nonstick cooking spray.
- Heat olive oil in a frying pan and add spinach once hot. Cook spinach until wilted and remove from heat.
- In a medium bowl, whisk eggs.
- Whisk in salt, pepper, oregano, and garlic powder.
- Add tomatoes, onion, feta, olives, and spinach.
- Pour into muffin pan, filling about ¾ of the way.
- Bake for 20-25 minute until eggs are cooked through.
- Allow to cool 5-10 minutes in pan before gently removing.
- Serve warm or allow to cool completely before freezing.
*there may be extra frittata mixture. Ensure that you do not fill muffin pan more than ¾ of the way.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/mini-mediterranean-frittatas/
3.5.3226