I love mini crustless quiches – I made a ton last year and for some reason I haven’t made any lately. SO easy and portable, I agree! I’ve made sun-dried tomato, spinach and feta omelettes before so I really need to try these cute little dudes too Mine tend to stick to the pan I use.
- 1 tablespoon olive oil
- 4 cups baby spinach leaves, chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ bell pepper, finely diced (I used orange)
- ½ tsp salt
- ¼ tsp black pepper
- 8 whole eggs
- ½ cup egg whites
- 100g Feta cheese, crumbled
- 50g sundried tomatoes, finely chopped
- 1 tsp fresh thyme
- grating fresh nutmeg
- Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
- Drizzle large skillet with olive oil, and heat over medium heat.
- Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
- Throw in spinach leaves and toss gently until completely wilted, about one minute.
- Remove from heat and set aside.
- In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg.
- Beat the eggs until fully incorporated and slightly frothy.
- Add spinach mixture, sun dried tomatoes and Feta cheese.
- Spoon into prepared muffin tin.
- Do not fill the cups more than ¾ of the way to avoid spillage.
- Cook for 22-25 minutes, until eggs are set and top starts to color.
- Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
- Can be served immediately, but is equally good served cold, with a nice green salad.
Spinach, Sundried Tomatoes and Feta Frittata Bites
4/ 5Oleh Arbuzs Corps