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Herb Frittatas

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Bake time 30 mins
Yield 12 frittatas

Ingredients

  • 12 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary or chives)

Nutrition Information

  • calories 106
  • fat 8 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 186 mg
  • sodium 169 mg

How to Make It

  1. Preheat oven to 350°F. Coat a 12-cup nonstick muffin tin with cooking spray.

  2. In a large bowl, whisk eggs with salt and pepper until blended.

  3. Warm oil in a small skillet over medium-high heat. Sauté onion until softened but not browned, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Remove from heat and cool slightly.

  4. Whisk onion mixture and herbs into eggs. Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes.