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Mini Mushroom, Feta and Spinach Frittatas

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  • Author: Stephanie Powers
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 10 1x

Description

A miniature version of the Italian open-faced omelette. These mini mushroom, feta and spinach frittatas come together quickly for a nice breakfast, lunch, or dinner.


Ingredients

Scale
  • 6 large eggs
  • 2 Tablespoons water
  • 1/2 cup crumbled feta cheese (or to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (or to taste)
  • 810 twists of a Mccormick Italian Herb Seasoning grinder. (Contains rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato, and parsley)
  • 2 handfuls spinach, wilted
  • 4 baby portabella mushrooms, diced large

Instructions

  1. Preheat oven to 350 degrees.
  2. Wilt spinach in a pan on the stove.
  3. Whisk together eggs, water, feta and spices in a medium bowl.
  4. Spray a muffin pan well with non-stick spray.
  5. Spread the diced mushrooms and wilted spinach evenly between 10 muffin cups.
  6. Pour egg and cheese mixture evenly over the top of mushrooms and spinach, filling each muffin cup about 2/3 full.
  7. Bake for 25 minutes, or until eggs are fully set.
  8. Makes 10 mini fritatta muffins.

Notes

  • Gluten-free: These are gluten-free!
  • Vegetarian: These are vegetarian!