Easy Mini Spinach Frittatas
Mini egg frittatas made with spinach, feta cheese, and ground turmeric.
Servings 3 servings
- 6 eggs
- ¼ cup milk
- 5 oz frozen chopped spinach thawed
- 2 scallions thinly sliced, white and light green parts only
- 1 ¼ tsp ground turmeric
- ½ tsp kosher salt
- ½ cup crumbled feta cheese
Preheat the oven to 325 degrees F.
Line 6 muffin cups with cupcake liners (I used parchment liners) and spray with cooking spray
Crack eggs in a medium bowl and add milk, whisking to combine
Drain the thawed spinach well, pressing out any excess water
Add the spinach, scallions, turmeric and salt to the eggs and whisk together
Add feta and stir until just combined
Divide the mixture among the 6 cups
Bake frittatas for about 30 minutes, until just firm at the top, with no raw egg appearance.
Remove from the oven and cool for a few minutes before serving.
Serve warm, or allow the frittatas to cool to room temperature before covering and storing in the refrigerator
Calories: 224kcal | Carbohydrates: 6g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 352mg | Sodium: 837mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6234IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 3mg