If you ask us, a cup of leafy greens a day is what actually keeps the doctor away. High in vitamins A and K, calcium, iron, folate, and a slew of other nutrients, spinach is one of the healthiest foods you can put on your grocery list.
It’s a known cancer-fighter, and it promotes healthy bones, skin, and hair. On top of that, spinach is one of the most versatile veggies and can be added to just about any dish – think smoothies, pastas, soups, dips, stir-fries, quesadillas, and more. Whether consumed cooked or raw, this leafy green is the perfect complement to any meal.
Megan Hanson's Petite Spinach Frittatas
Course: Breakfast, BrunchCuisine: Italian24
mini frittatasIngredients
Nonstick cooking spray
- 1 tsp.
cooking oil (avocado oil recommended)
- 1/2 cup
red bell pepper, diced small
- 2 cups
fresh spinach, roughly cut
- 4
large eggs
- 1/4 cup
whole milk
- 1 Tbsp.
fresh basil
- 1/4 tsp.
salt
- 1/4 tsp.
fresh ground pepper
- 1/4 cup
crumbled feta cheese
Directions
Preheat the oven to 375°. Spray mini muffin tin (with 24 cups) with nonstick spray. Set aside.
Heat oil in a skillet over medium-high heat. Add diced red bell pepper and sauté until soft, about 3 minutes. Add spinach and sauté until wilted, about 1 minute.
In a bowl, whisk together eggs, milk, basil, salt, and pepper. Mix in sautéed peppers and spinach.
Spoon egg mixture into prepared muffin tin, filling each cup about three quarters full. Sprinkle feta evenly over each cup.
Bake in preheated oven until the frittatas puff and the center is set, about 8-10 minutes.
Carefully separate the frittatas from the tin with a spatula.
Serve and enjoy!
Did you know?
- During the Great Depression, spinach consumption in the United States grew 33% – all thanks to the popular Popeye cartoon!
Megan Hanson, of Chattanooga, enjoys making simple, healthy recipes for her growing family. “These bite-sized frittatas are a great ‘grab and go’ food, and you can make the recipe your own by trying different combinations of veggies, cheeses, and herbs,” she says.
