Spinach Frittata Muffins

An omelet is a French scrambled-egg dish, and a frittata is a kind of Italian omelet. Usually you make it in a big pan, but this recipe is for individual muffin-sized portions for a grab-andgo breakfast or lunch.

Ingredients

• 1 Tsp vegetable oil
• 8 Large eggs
• 2 Cups (packed) spinach leaves, chopped
• 1⁄2 Cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
• 4 Scallions (green onions), greens and whites, chopped
• 1⁄2 Tsp kosher salt
• 1⁄4 Tsp black pepper

Directions

Step 1

Turn the oven on and set the heat to 350 degrees. Using your clean hand or a paper towel, use the oil to generously grease eight of the muffin tins.

Step 2

Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow. Add the remaining ingredients and mix well.

Step 3

Fill 6 to 8 muffin cups to the top and, once the oven temperature has reached 350 degrees, carefully move the tin into the oven.

Step 4

Bake until the top is golden and the eggs are set, 20-25 minutes. (To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.

Step 5

Once the “muffins” have cooled a bit, tip them out of the tin onto the plate. Serve warm or at room temperature, or cover and refrigerate up to 2 days.

Utensils Needed

• Cutting board
• Sharp knife
• Box grater
• Medium-sized bowl
• Fork or whisk
• Measuring cups
• Measuring spoons
• 1 (12-cup) muffin tin

NUTRITION FACTS

Serving Size: 1 Muffin

Nutrients	Amount
Calories	124
Total Fat	8 g
Saturated Fat	3 g
Cholesterol	250 mg
Sodium	354 mg
Total Carbohydrates	2 g
Dietary Fiber	1 g
Total Sugars	1 g
Added Sugars	0 g
Protein	11 g