Spinach And Red Pepper Mini Frittatas
INGREDIENTS
- 1 tsp olive oil
- ½ cup diced onion
- ½ cup diced red bell pepper
- 3 cups spinach, roughly chopped
- 6 large eggs
- ¼ cup milk
- ⅔ cup shredded sharp cheddar cheese
- Salt & pepper, to taste
INSTRUCTIONS
- Preheat panggangan to 350 degrees. Spray a muffin tin with nonstick spray and set aside.
- Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.
- Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.
- Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.
- Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
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