About
Instead of making one giant frittata, make 6 individual ones for perfectly portioned breakfasts! This way, you can enjoy a Sunday treat every day instead of just one day of the week. These mini frittatas have the classic tomato and spinach combo with a little mozzarella cheese baked on top.
Ingredients
- 4 ounce grape tomato
- 1 ounce spinach
- 6 large raw egg
- 1 tablespoon heavy cream
- ¾ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon basil, dried
- 1 ½ slice (from pre-sliced package) – each 3/4 ounce mozzarella cheese
Instructions
- Preheat an oven to 350 degrees and spray a 6-count muffin tin with pan spray. Slice approximately 12 grape tomatoes in half and arrange them in the bottom of the 6 muffin tins (approx. 2 tomatoes per muffin).
- Roughly chop up the spinach and arrange this over the tomatoes in the muffin tins. Make sure there are no stems or leaves sticking outside of the edges of the muffin tins to avoid burning later.
- In a bowl, whisk together the eggs, cream, salt, pepper, and basil.
- Pour the egg mixture into each muffin tin, making sure to get the spinach coated in the liquid. Then, place a quarter slice of mozzarella cheese over each muffin tin.
- Bake the mini frittatas for 15-17 minutes. The egg may rise above the edges of the muffin tin, but it will sink back down as the frittatas cool.
Nutrition Facts
- Servings: 6
- Calories: 108.3kcal/453.3kJ (per serving)
- Fat: 7.6g (per serving)
- Carbs: 2.0g (per serving)
- Protein: 7.9g (per serving)
