Prep Time
15 Mins
Bake Time
30 Mins
Yield
Yield: 12 frittatas (serving size: 1 frittta)
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Whisk onion mixture into eggs. Divide among muffin cups, top each with feta and bake until set in center, 25 to 30 minutes.

Step 5

Try it another way:

Step 6

Ham and Swiss: Use 10 eggs. Divid 3/4 cup diced lean ham and 1/2 cup shredded Swiss cheese among cups before adding eggs. Bake as directed.

Step 7

Fresh Herb: Whisk 12 eggs with 1/2 tsp. salt and 1/4 tsp. pepper. Sauté a small chopped onion in 3 Tbsp. olive oil until softened. Add a minced garlic clove; sauté 1 minute. Whisk into eggs with 2 Tbsp. chopped fresh herbs (chives, parsley or thyme). Divide among cups; bake as directed.

Fresh Start for Spring

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