Spinach, Sundried Tomatoes and Feta Frittata Bites
Spinach, Sundried Tomatoes and Feta Frittata Bites might be just the morn meal you are searching for. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 109 calories. For $1.02 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 8311 person were impressed by this recipe. If you have fresh thyme, bell pepper, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a pretty good spoonacular score of 55%. Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta, Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts, and Greek Salad With Sundried Tomatoes, Fetan And Olives are very similar to this recipe.
Servings: 12
Ingredients:
4 cups baby spinach leaves, chopped
½ bell pepper, finely diced (I used orange)
¼ tsp black pepper
½ cup egg whites
100g Feta cheese, crumbled
1 tsp fresh thyme
1 garlic clove, minced
grating fresh nutmeg
1 tablespoon olive oil
1 small onion, finely chopped
½ tsp salt
50g sundried tomatoes, finely chopped
8 whole eggs
Equipment:
muffin tray
oven
frying pan
mixing bowl
wire rack
Cooking instruction summary:
Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture, sun dried tomatoes and Feta cheese.Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.Cook for 22-25 minutes, until eggs are set and top starts to color.Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.Can be served immediately, but is equally good served cold, with a nice green salad.
Step by step:
1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
2. Drizzle large skillet with olive oil, and heat over medium heat.
3. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes.
4. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.Throw in spinach leaves and toss gently until completely wilted, about one minute.
5. Remove from heat and set aside.In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy.
6. Add spinach mixture, sun dried tomatoes and Feta cheese.Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.Cook for 22-25 minutes, until eggs are set and top starts to color.Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.Can be served immediately, but is equally good served cold, with a nice green salad.
Nutrition Information:
covered percent of daily need
