Mini leek frittatas
Delight in these Mini Leek Frittatas, a nutritious and flavorful bite-sized treat perfect for breakfast or brunch. Made with tender leeks, broccoli, spinach, creamy feta cheese, and fresh eggs, these frittatas are easy to make and bursting with wholesome goodness. Enjoy a delicious and healthy start to your day with this delightful recipe!
Cook time 25 min
Prep time 15 min
Ingredients:
2 tbsp butter2 tsp olive oil
1 leek
1 cup broccoli
1 cups spinach
1/3 cup feta cheese
6 eggs
3/4 cup milk (1% fat)
These Mini Leek Frittatas are a delicious and nutritious meal option, perfect for breakfast, lunch, or as a quick snack. Packed with vegetables like leeks, broccoli, and spinach, and enriched with feta cheese and eggs, they are not only tasty but also a great source of protein and vitamins.
Instructions:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Clean and trim the leek, then slice it thinly.
- Finely chop the broccoli.
- Roughly chop the spinach.
- In a large skillet, heat 2 tbsp of butter and 2 tsp of olive oil over medium heat.
- Add the sliced leek and sauté for about 5 minutes or until it softens and starts to caramelize.
- Add the chopped broccoli and sauté for another 3-4 minutes until tender.
- Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Remove the skillet from the heat and let the vegetables cool slightly.
- In a medium bowl, whisk together the 6 eggs and 3/4 cup of milk until well combined.
- Add a pinch of salt and pepper to taste.
- Evenly distribute the sautéed vegetables among the 12 muffin cups.
- Sprinkle the crumbled feta cheese evenly over the vegetables in each cup.
- Pour the egg mixture over the vegetables and cheese in each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittatas are set and slightly golden on top.
- To check if the frittatas are done, insert a toothpick into the center of one; it should come out clean.
- Remove the muffin tin from the oven and let the frittatas cool slightly in the tin for about 5 minutes.
- Carefully remove the mini frittatas from the muffin tin.
- Serve warm or at room temperature. These mini leek frittatas make a perfect breakfast, brunch, or snack!
Tips:
- Make sure to thoroughly clean the leek to remove any dirt or sand trapped between the layers.
- Use a non-stick muffin tin or silicone muffin cups to make it easier to remove the frittatas after baking.
- Feel free to add other vegetables or herbs to the mixture to suit your taste preferences.
- For a lower-fat version, you can substitute the feta cheese with a lower-fat cheese option.
- Allow the frittatas to cool slightly before removing them from the muffin tin to help them set and hold their shape.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days; they can also be frozen for longer storage.
With just a handful of ingredients and straightforward steps, Mini Leek Frittatas offer a quick and healthy meal solution. Whether you’re meal prepping for the week or looking for a satisfying bite to start your day, these frittatas are sure to become a favorite in your kitchen.
Nutrition per serving
2 ServingsCalories 550kcal
Protein 30g
Carbohydrates 24g
Fiber 3.30g
Sugar 9g
Fat 40g
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