Mini Spinach and Sun Dried Tomato Frittatas

Mini Spinach and Sun Dried Tomato Frittatas

 

  • Drizzle of olive oil
  • ¼ cup chopped scallions
  • 1 small clove garlic
  • 2 cups chopped spinach
  • 6 large eggs
  • ¼ cup almond milk
  • ⅓ cup chopped sun dried tomatoes
  • ¼ cup chopped herbs: (i.e. basil, parsley, tarragon…)
  • Pinch of red pepper flakes
  • Salt and pepper

Instructions

  1. Preheat oven to 350°F. If you’re using cast iron skillets, preheat those in the oven as well. (Otherwise grease little ramekins or 6 cups of a muffin tin and set aside).
  2. Heat olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and a pinch of salt and pepper. Cook until spinach is just wilted set aside.
  3. In a medium bowl, whisk the eggs and milk. Add the cooked spinach and sun-dried tomatoes. Pour mixture into prepared skillets and bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata).
  4. Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.

mini spinach and sun dried  .jpg

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