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Spinach And Cheddar Mini Frittatas
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(6 servings)
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- 5 large eggs
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1/4 cup milk
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salt and pepper - to taste
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1 pinch of freshly ground nutmeg
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1/3 cup fresh chopped Spinach (or thawed and drained frozen spinach) - packed
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1/3 cup shredded Cheddar cheese
This recipe makes 6 (or 7) muffin-sized frittatas.
Preheat oven to 375 degrees. Prepare 6 cups in a muffin tin by coating generously with cooking spray.
In a medium mixing bowl, beat the eggs with the milk and season to taste. Stir in the spinach and grated cheese.
Fill each prepared muffin cup using a 1/4 cup measure (muffin cups will be about 3/4 full).
Bake 9 to 11 minutes - just until eggs are puffy and set in the middle. To test for doneness, insert a toothpick into the center of a frittata. If it comes out dry, the frittatas are done.
Loosen the edges of the frittatas with a small rubber spatula. Transfer to plates. Serve warm.
![Spinach And Cheddar Mini Frittatas In The Pan](images/3115_alt1.jpg)
![Spinach And Cheddar Mini Frittatas](images/3115_alt2.jpg)
Cooking Notes:
A little nutmeg goes a long way. A small pinch gives the spinach a great flavor, but any more and you're in danger of being over-spiced.
These frittatas are best when warm, but they're almost as great at room temperature, making them a great option for picnics or a quick brunch-on-the-go.
The cheese is fairly minimal in this recipe and adds just enough flavor to make the fritatta more interesting. If you like a more cheesy fritatta, add a Tablespoon of grated cheese over the top of each frittata at the end and cook one more minute until the cheese melted.
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Cute and elegant little fittatas that are flavorful and easy to make. If desired, you could also add 1/4 cup cooked and crumbled bacon or sausage with the spinach.
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Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3115. Submitted 5/31/2012.
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