Name: Mini Egg and Spinach Frittatas
Ingredients: 12 Large Eggs: The foundation of our frittatas, providing a rich, protein-packed, and fluffy structure.; 5 oz (about 5 packed cups) Fresh Spinach: This powerhouse green wilts down to provide essential nutrients, a vibrant color, and a delicious, earthy flavor.; 1/2 cup Milk or Heavy Cream: This is the secret to a tender, custardy texture. Milk works for a lighter frittata, while heavy cream creates a richer, more decadent bite.; 1 cup Shredded Cheese (e.g., Cheddar, Gruyère, or a mix): Cheese adds a savory depth of flavor and a wonderful melty quality. A sharp cheddar or a nutty Gruyère are excellent choices.; 1/4 cup Finely Grated Parmesan Cheese: This adds a salty, umami kick that elevates the overall flavor profile of the eggs.; 1 Small Yellow Onion, finely chopped: Provides a sweet and aromatic base that builds the first layer of flavor.; 2 Cloves Garlic, minced: Adds a pungent, savory note that pairs perfectly with the spinach and cheese.; 2 tbsp Olive Oil or Butter: Used for sautéing the aromatics and spinach, preventing sticking and adding richness.; 1/2 tsp Salt: Essential for seasoning the eggs and bringing out all the other flavors.; 1/4 tsp Black Pepper: Adds a gentle, spicy warmth.; Pinch of Nutmeg (optional): A classic pairing with spinach and creamy dishes, it adds a subtle warmth and complexity.

Ingredients

Scale

12 Large Eggs: The foundation of our frittatas, providing a rich, protein-packed, and fluffy structure.
5 oz (about 5 packed cups) Fresh Spinach: This powerhouse green wilts down to provide essential nutrients, a vibrant color, and a delicious, earthy flavor.
1/2 cup Milk or Heavy Cream: This is the secret to a tender, custardy texture. Milk works for a lighter frittata, while heavy cream creates a richer, more decadent bite.
1 cup Shredded Cheese (e.g., Cheddar, Gruyère, or a mix): Cheese adds a savory depth of flavor and a wonderful melty quality. A sharp cheddar or a nutty Gruyère are excellent choices.
1/4 cup Finely Grated Parmesan Cheese: This adds a salty, umami kick that elevates the overall flavor profile of the eggs.
1 Small Yellow Onion, finely chopped: Provides a sweet and aromatic base that builds the first layer of flavor.
2 Cloves Garlic, minced: Adds a pungent, savory note that pairs perfectly with the spinach and cheese.
2 tbsp Olive Oil or Butter: Used for sautéing the aromatics and spinach, preventing sticking and adding richness.
1/2 tsp Salt: Essential for seasoning the eggs and bringing out all the other flavors.
1/4 tsp Black Pepper: Adds a gentle, spicy warmth.
Pinch of Nutmeg (optional): A classic pairing with spinach and creamy dishes, it adds a subtle warmth and complexity.

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Thoroughly grease a 12-cup standard muffin tin with non-stick cooking spray, olive oil, or butter. This step is crucial to prevent the frittatas from sticking. Using silicone liners is also an excellent alternative for guaranteed easy release.
Sauté the Aromatics: Place a medium-sized skillet over medium heat and add the olive oil or butter. Once shimmering, add the finely chopped yellow onion. Sauté for 4-5 minutes until the onion becomes soft and translucent, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn.
Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will look like a lot, but it wilts down significantly. Use tongs to turn the spinach until it is completely wilted, which should take about 3-4 minutes. Continue to cook for another 2-3 minutes to evaporate as much of the excess moisture as possible. This is a critical step to ensure your frittatas are fluffy and not watery. Remove the skillet from the heat and set it aside to cool slightly.
Prepare the Egg Mixture: In a large mixing bowl, crack all 12 eggs. Add the milk or heavy cream, salt, black pepper, and the optional pinch of nutmeg. Whisk everything together vigorously until the yolks and whites are completely combined and the mixture is slightly frothy and pale yellow. Be careful not to over-whisk, as this can incorporate too much air, which can cause the frittatas to collapse excessively after baking.
Combine the Ingredients: Once the spinach and onion mixture has cooled for a few minutes, add it to the bowl with the whisked eggs. Add the shredded cheese and the grated Parmesan cheese. Use a spatula to gently fold and stir all the ingredients together until they are evenly distributed throughout the egg mixture.
Fill the Muffin Tin: Carefully pour or ladle the egg mixture evenly into the 12 prepared muffin cups. Fill each cup about three-quarters of the way full to allow room for the eggs to puff up as they bake.
Bake to Perfection: Place the muffin tin on the center rack of your preheated oven. Bake for 18-22 minutes. The frittatas are done when they are puffed up, golden brown around the edges, and a knife or toothpick inserted into the center of one comes out clean. The center should be set and not jiggly.
Cool and Serve: Remove the muffin tin from the oven and let the mini frittatas cool in the pan for about 5-10 minutes. They will deflate slightly as they cool; this is completely normal. To remove them, carefully run a thin knife or spatula around the edge of each frittata to loosen it, then gently lift it out. They can be served warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 150