02.22.12
PIN IT!
Before we begin….giveaway winner time! The winner of the Anthro gift card is…
aka Julia of Must Come Hungry. Congrats girl!
Now, I seriously still can’t believe it’s Wednesday, friends. But in all honesty, this weekend was super long for me. As you know, my darling cousin came into town on Saturday and we’ve just been having a complete blast every single day! On Sunday, we got our nails done and went out in Arlington, on Monday we did some outlet shopping in Leesburg and caught dinner & a show and yesterday we took the metro into the city to see the Natural History Museum (she’s a science nerd), had a bite to eat in Dupont and putzed around a bookstore.
All in all, it was a perfect weekend. She is looking for jobs out here so I’m praying someone hires her so she can be much closer! Ohio is way too far away.
And clearly, we also ate really good food. Like, on Monday when I made these adorable frittatas.
I saw this recipe on My Recipes and knew I had to make them! I’m a huge fan of mini anything and with the astounding success (to my belly) of my mini quiches, I just couldn’t wait to give another mini egg dish a try. And of course, when they were done, I pulled the piping hot pan out of the oven and took a HUGE bite of the cheesy and gooey looking frittata on the very end.
Before…
After…
I sort of…annihilated it. Whoops. Also? It was freakin’ hot. However, despite a mild burn in my mouth, I was incredibly happy with these mini egg wonders. I mean, what can go wrong when you mix eggs, spinach, onions and feta cheese?
I think what made these was the feta. Feta has such an incredibly rich taste and it paired absolutely perfectly with the milder tastes of the spinach and egg.
After I regained feeling in my mouth again, I clearly gobbled down another one.
I mean look at that rich, hearty spinachy middle? Is there anything more beautiful?
How could a veggie lover resist? These a perfect breakfast for busy weekdays because they can be made a day in advance! So, instead of grabbing a banana on your way to work, grab 2 of these little protein packed numbers instead!
Oh and the best news of all? They’re gluten-free!
Mini Feta & Spinach Frittatas
Yields: 12 frittatas
Prep time: 10 minutes
Cook time: 15 – 18 minutes
Ingredients:
- 1/2 yellow pepper, chopped
- 1/4 cup chopped summer squash
- 1 medium onion, chopped
- 1/2 cup mushrooms, chopped
- 2 tablespoons butter
- 6 eggs
- 1/2 – 2/3 cup feta cheese, crumbled
- 3/4 cup wilted spinach
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Directions:
- Preheat oven to 350F. Liberally grease a muffin pan with cooking spray.
- In a large skillet, heat butter. Add onions and cook until soft, about 2 minutes. Add in mushrooms, pepper, summer squash and spinach and cook another 5 minutes. Remove from heat.
- In a small bowl, beat eggs, salt and pepper.
- Scoop vegetable mixture into the muffin cavities, filling about 1/2 full. Pour egg mixture over each one, careful not to overflow the cups. Sprinkle feta cheese over eggs. Sprinkle with additional salt and pepper to taste.
- Bake for15 – 18 minutes, or until eggs are fully cooked. Serve warm and enjoy!
Nutritional information per frittata:
Calories: 115
Fat: 6
Carbohydrates: 4 grams
Fiber: 1.5 grams
Protein: 6 grams
Weight Watchers Points Plus points: 2
Leave a Comment | 18 Comments
PIN IT!
Claire
Categories:Eat Skinny Be Skinny Recipes, Food Photography, Gluten Free
Tags:featured, frittata recipe, gluten free breakfast, gluten-free recipe, mini frittata recipe, quick and easy recipes
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Posted by Kiri W. on
Wednesday, February 22nd, 2012
Yum! I love frittata, and this looks like a wonderful light version :)
Reply
Posted by Julia on
Wednesday, February 22nd, 2012
Wait a second...I won?! I've never won anything in my whole life! This is so exciting and thank you :) Also, I'm making these mini-frittatas as soon as possible. Maybe even for dinner, I love the whole breakfast for dinner thing.
Reply
Posted by Claire Gallam10 on
Thursday, February 23rd, 2012
Yay congrats!! I'm so happy you won!
Reply
Posted by Jackie @ Domestic Fits on
Wednesday, February 22nd, 2012
YES! I will be having one of these. Or two.OR five.
Reply
Posted by Claire Gallam10 on
Thursday, February 23rd, 2012
I'm ashamed of how many I ate :)
Reply
Posted by Emily @ Life on Food on
Wednesday, February 22nd, 2012
What a fun outing. I love visiting that museum whenever I am in town. Good luck to your friend. These little frittatas look great. I can see you making a batch on Sunday and then having a quick grab breakfast on Monday.
Reply
Posted by Claudia on
Wednesday, February 22nd, 2012
I make frittata muffins quite a lot but have yet to make it with spinach and feta. Must rectify that. Immediately.
Reply
Posted by Claire Gallam10 on
Thursday, February 23rd, 2012
Omg you have to. The flavors are amazing.
Reply
Posted by Ann Mc on
Wednesday, February 22nd, 2012
The frittatas look amazing and it sounds like you had a hectic, but lovely weekend!
Reply
Posted by Claire Gallam10 on
Thursday, February 23rd, 2012
It absolutely was!!
Reply
Posted by Helene Dsouza on
Thursday, February 23rd, 2012
Looks delicious! nice flavoure combis too, I ll save this one. thanks for sharing
Reply
Posted by Kelly on
Thursday, February 23rd, 2012
Mmm I love frittatas, these are so cute and I bet totally delicious!!
Reply
Posted by Grubarazzi on
Friday, February 24th, 2012
These look so yummy! I've been thinking about doing these ahead of time to eat during the week and load them with vegetables and egg whites. Do you think they would last a few days?
Reply
Posted by Jen on
Friday, February 24th, 2012
I hope things work out with your cousin's job! It's so nice to have family nearby!!
Reply
Posted by Liam @ Is Butter a Carb? on
Monday, February 27th, 2012
I'm not a big fan of feta cheese but these look delicious! Great job! ;)
Reply
Posted by Alphonse on
Saturday, September 27th, 2014
You actually make it seem so easy with your presentation but I find this
matter to be actually something that I think I would never understand.
It seems too complex and very broad for me. I am looking
forward for your next post, I will try to get the hang of it!Reply
Posted by Deb Riley on
Sunday, February 1st, 2015
Found this recipe by accident but wow. Didn't have any squash or mushrooms but added a couple of halved grape tomatoes. This is such an awesome recipe.....hope they will freeze.
Reply
Sunday, May 10th, 2015
The following time I read a weblog, I hope that it doesnt disappoint me as a lot as this one. I mean, I do know it was my option to read, however I really thought youd have one thing fascinating to say. All I hear is a bunch of whining about something that you might fix in case you werent too busy on the lookout for attention.
Reply
