Spinach, Mushroom and Feta Mini-Frittatas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups fresh baby spinach, chiffonaded (sliced thin)1 cup mushrooms, diced5 eggs, medium-sized2 1/2 Tbsp milk (I use 2%)2.5 ounces feta cheese, crumbled1 tsp onion powderSalt/Black Pepper to taste
Chiffonade the spinach, crumble the feta, dice up the mushrooms.
In a bowl, combine eggs, milk, onion powder, black pepper. Mix well. Add in feta cheese. Mix well again. Stir in all other ingredients.
Spray a nonstick cooking spray onto your mini-muffin tins, and spoon the mix into it, making sure to re-stir it often to coat the spinach/mushrooms in the egg mix. Try not to overfill the cavities in the tin.
Place in preheated, 350-degree oven for 15 minutes or until set. Let rest for 2 minutes before untinning. Store in sealed container until eaten. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
In a bowl, combine eggs, milk, onion powder, black pepper. Mix well. Add in feta cheese. Mix well again. Stir in all other ingredients.
Spray a nonstick cooking spray onto your mini-muffin tins, and spoon the mix into it, making sure to re-stir it often to coat the spinach/mushrooms in the egg mix. Try not to overfill the cavities in the tin.
Place in preheated, 350-degree oven for 15 minutes or until set. Let rest for 2 minutes before untinning. Store in sealed container until eaten. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 71.1
- Total Fat: 4.8 g
- Cholesterol: 124.0 mg
- Sodium: 140.9 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.3 g
- Protein: 5.3 g
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