Spinach Frittata "Muffins"
An omelet is a French scrambled-egg dish, and a frittata is a kind of Italian omelet. Usually you make it in a big pan, but this recipe is for individual muffin-sized portions for a grab-and-go breakfast or lunch.
Equipment
- Cutting board
- Knife
- medium size bowl
- Whisk/ Fork
- Rammekin
- Pot Holders
Ingredients
- 2 Eggs
- 1/4 cup Spinach
- 1/4 cup Shredded cheese shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
- 1 Scallion
- Pinch Salt
- Pinch Pepper
Optional
- Veggies Finely Chopped onions, tomatoes, zucchini
- Spices Garlic, cayenne
Instructions
- Turn the oven on and set the heat to 350 degrees
- using spray, grease ramekin lightly
- Chop veggies (spinach and onions, into small pieces)
- Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow
- discard egg shells in trash and wash hands
- Add veggies and cheese to bowl with eggs. MIX
- Pour egg and veggie mixture into ramekin
- carefully move the tin into the oven.
- Bake until the top is golden and the eggs are set, 20-25 minutes
- To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.
- Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Notes
GET CREATIVE
Instead of spinach, add other favorite greens like shredded kale, chard, or mustard greens. You can also use chopped asparagus, shredded zucchini, diced cooked sweet potatoes, or corn kernels, frozen or cut fresh from the cob.
Add cup chopped fresh basil or flat-leaf parsley leaves, 2 tablespoons chopped cilantro or mint leaves, or 1 tablespoon chopped dill.