I stole this recipe for Mini Spinach Frittatas from a cookbook called The Egg Cookbook: Exceptionally delicious recipes for eggs any time of the day. This recipe can be served for breakfast or as a snack. Chopped onion is cooked in a skillet. Then eggs and yogurt are whisked together in a bowl. Next spinach, cheddar and Parmesan cheeses are added with spices and the cooked onions. The egg mixture is poured into muffin cups sprayed with non-stick spray. Then the frittatas are baked in the oven until puffed and firm. This recipe calls for frozen spinach, but you can also use canned spinach if you prefer.

The ingredients for this recipe are: 1 tbsp olive oil, ½ cup chopped onion, 8 eggs, ¼ cup plain yogurt, 10 oz package frozen chopped spinach, ½ cup shredded white cheddar cheese, ¼ cup grated Parmesan cheese, ¾ tsp salt, ⅛ tsp black pepper and ⅛ tsp ground red pepper

Chop the onion and set aside.

Thaw and drain the spinach and squeeze out excess water.

Heat oil in a large skillet over medium heat. Add onion; cook and stir about 5 minutes or until tender. Set aside to cool.

The spinach can be added to the onions to saute.

Then whisk eggs and yogurt together in a large bowl.

Stir shredded cheese, Parmesan cheese, salt, black pepper, red pepper into the eggs.

Then add the cooked spinach and onions to the egg mixture.

Divide the egg mixture evenly among 12 muffin cups sprayed with non-stick cooking spray.

Bake at 350 F for 20 to 25 minutes or until eggs are puffed and firm and no longer shiny. Cool in pan for 2 minutes. Loosen bottom and sides with a small spatula or knife; remove to wire rack.

Serve warm or at room temperature.

If you liked this recipe for Mini Spinach Frittatas then you can also try Mini Spinach Quiches, Spinach and Cheese Egg Soufflé or Spinach Tomato Ricotta Frittata.

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Mini Spinach Frittatas

This recipe can be served for breakfast or as a snack. Chopped onion is cooked in a skillet. Then eggs and yogurt are whisked together in a bowl. Next spinach, cheddar and Parmesan cheeses are added with spices and the cooked onions. The egg mixture is poured into muffin cups sprayed with non-stick spray. Then the frittatas are baked in the oven until puffed and firm.

Course Breakfast

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 people

Ingredients

• 1 tbsp olive oil
• ½ cup chopped onion
• 8 eggs
• ¼ cup plain yogurt
• 10 oz package frozen chopped spinach thawed and squeezed dry
• ½ cup shredded white cheddar cheese
• ¼ cup grated Parmesan cheese
• ¾ tsp salt
• ⅛ tsp black pepper
• ⅛ tsp ground red pepper

Instructions

1. Preheat oven to 350 F. Spray 12 standard (2 ½ inch) muffin cups with nonstick cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion; cook and stir about 5 minutes or until tender. Set aside to cool.
3. Whisk eggs and yogurt in a large bowl. Stir in spinach, shredded cheese, Parmesan cheese, salt, black pepper, red pepper and cooked onion until blended. Divide mixture evenly among prepared muffin cups.
4. Bake for 20 to 25 minutes or until eggs are puffed and firm and no longer shiny. Cool in pan for 2 minutes. Loosen bottom and sides with a small spatula or knife; remove to wire rack. Serve warm or at room temperature.