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