Minis frittatas with spinach are one of the best healthy, fast, and portable breakfasts! This make-ahead frittata recipe is super freezer friendly. Just grab one out of the freezer on a busy morning, and you’re set! These are gluten free and low carb.
Ingredients
1 tablespoon olive oil or oil of choice
1 1/2 cups thinly sliced onions or shallots
2 x 10-ounce boxes frozen spinach,
defrosted and drained, then roughly chopped
1/4 teaspoon salt
1/2 teaspoon coarse-ground black pepper
1/2 cup shredded cheese or finely chopped bacon, optional
1 dozen beaten eggs or egg beaters, about 2 1/4 cups total, or a combination
Instructions
1. Preheat the oven to 350 degrees F. Generously spray or grease a 12-cup standard
muffin tin and set it aside.
2. In a large skillet, preheat the oil, then reduce the heat to medium, add the onions and
let them slowly cook until softened and translucent.
3. Add the spinach to the skillet, and season it with salt and pepper.
4. Toss a few times to combine, and let it continue to simmer (you might have to increase
the heat slightly) for another 2-3 minutes. Remove from heat.
5. Divide the onion and spinach mixture among the 12 prepared muffin pans. If you are using
cheese or crumbled bacon, sprinkle it into each compartment on top of the spinach mixture.
6. Finally, add the eggs. If you’re particular, you can individually beat each egg and add it
to each compartment. In the interest of time, I beat all the eggs together and simply
divide the mixture 12 ways.
7. Bake for 28-30 minutes until the mini frittatas are domed and firm to the touch.
8. Remove from the oven and allow to cool before serving or storing.
Note: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you plan to eat them one at a time, store them in individual baggies.
–Provided by Mary Anne Roos
Freezer-Friendly Mini-Frittatas
Click here to download a printable version.
Provided by Mary Anne Roos