Mini Frittatas

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These mini frittatas are perfect for breakfast, brunch, or a quick snack.

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5 Ingredients or Less
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15 minutes or less
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For the whole family
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Diabetes-friendly
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Immune boosting
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Heart-healthy
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Anti-inflammatory
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Vegetarian
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Vegan
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Gluten-free
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Dairy-free
Mini Frittatas
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Mini Frittatas
WHAT YOU'LL NEED
  • Olive oil
  • 1 onion, finely chopped
  • 2 cups chopped spinach or chard
  • 8 eggs
  • 1/3 cup milk of your choice
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • Dash of pepper
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DIRECTIONS:
  1. Preheat the oven to 375°F.
  2. Coat the bottom of a large pan with olive oil and place on medium heat. Once warm, add the onion and sauté until clear (about 3–5 minutes).
  3. Add the spinach or chard and turn heat down to low. Cook, stirring often, until it begins to soften. Remove from heat.
  4. In a large bowl, add the remaining ingredients: eggs, milk, garlic powder, and salt. Whisk until well combined.
  5. Line a 12-muffin pan with muffin liners, or coat the bottom of the cups with oil.
  6. Pour egg mixture into the muffin cups, evenly distributing the batter throughout (a few spoonfuls in each).
  7. Spoon out the veggie mixture and distribute it among the muffin cups, patting them down to mix into the egg mixture.
  8. Bake for 20–25 minutes. Let cool in the pan for 5 minutes.
  9. Run a knife around the edges (if not using muffin liners), then pop out of the tin. Store in the fridge for up to 1 week.
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THRIVE TIP

Put your leftover frittatas in the freezer and quickly reheat for breakfast anytime!

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