Spinach and Feta Mini Frittatas

Spinach and Feta Mini Frittatas are a quick, simple and delicious treat that’s perfect for serving for a weekend breakfast or brunch with friends.

Total Time

30min

4.6

5 Ratings

Author: One Pot Chef Show

Servings:

Ingredients

•

1 2/3 cups

Frozen Spinach , chopped, thawed

•

1 3/4 cups

Sun-Dried Tomatoes

•

1 clove

Garlic , minced

•

2 cups

Feta Cheese , crumbled

•

4 Tbsp

Self-Rising Flour

•

Eggland's Best Classic Eggs

•

as needed

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Pour Olive Oil (as needed) into a frying pan over medium heat. Add Garlic (1 clove) and Frozen Spinach (1 2/3 cups) . Stir around for about 2-3 minutes, or until any excess liquid has evaporated.

Add Sun-Dried Tomatoes (1 3/4 cups) . Stir until the mix is fragnant. Take the pan off the stove and allow it to sit on the side and cool.

Put Eggland's Best Classic Eggs (10) in a large mixing jug. Add Self-Rising Flour (4 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir the mix with a whisk until it's smooth.

Then add the cooled spinach and tomato mixture and stir it in. Add in the Feta Cheese (2 cups) and stir.

Get a 12-hole muffin pan and grease the holes. Carefully divide the mixture between the holes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake the muffin for 20 minutes.

Turn off the oven and leave the pan in for an additional 5 minutes.

Nutrition Per Serving

CALORIES

101

FAT

5.6 g

PROTEIN

5.4 g

CARBS

8.4 g