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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.