Spinach and cheese frittatas
Spinach and cheese frittatas are a flavorful dish made with fresh spinach, sun-dried tomatoes, creamy mozzarella, and crunchy pine nuts. Baked in a muffin tin, they offer a convenient and nutritious option for breakfast, brunch, or light dinners.
Cook time 35 min
Prep time 15 min
Ingredients:
3 cups spinach6 eggs
1 cup sun-dried tomatoes
1 cup mozzarella cheese
1/3 cup pine nuts
Spinach and Cheese Frittatas are a delicious and nutritious dish perfect for breakfast, brunch, or even a light dinner. Packed with fresh spinach, sun-dried tomatoes, creamy mozzarella cheese, and crunchy pine nuts, these frittatas are both savory and satisfying. Easy to prepare and full of flavor, they are a great way to start your day or to impress your guests.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with cooking spray or lightly coat with oil.
- Rinse the spinach thoroughly in cold water and pat dry with a clean towel.
- Roughly chop the spinach leaves.
- Drain the sun-dried tomatoes if they are packed in oil and chop them into small pieces.
- Place the pine nuts in a dry skillet over medium heat.
- Stir frequently for about 3-5 minutes until they are golden and fragrant; set aside to cool.
- In a large mixing bowl, crack and beat the eggs until fully blended.
- Add the chopped spinach, sun-dried tomatoes, shredded mozzarella cheese, and toasted pine nuts to the beaten eggs.
- Stir everything together until well combined.
- Evenly distribute the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the preheated oven.
- Bake for 18-20 minutes, or until the frittatas are set and slightly golden on top.
- You can check doneness by inserting a toothpick into the center; it should come out clean.
- Remove the muffin tin from the oven and let the frittatas cool in the tin for about 5 minutes.
- Use a small knife to gently loosen the edges, then carefully lift each frittata out.
- Serve warm or at room temperature.
Spinach and Cheese Frittatas are not only easy to make but also packed with a delightful blend of flavors and textures. With the combination of tender spinach, tangy sun-dried tomatoes, melting mozzarella cheese, and the crunch of pine nuts, these frittatas are sure to satisfy any craving. Perfect for any meal of the day, and easy to customize with your favorite ingredients, this recipe is bound to become a household favorite.
Spinach and cheese frittatas FAQ:
Bake the frittatas in a preheated oven at 375°F (190°C) for 18-20 minutes. They are done when set and slightly golden on top.
To check for doneness, insert a toothpick into the center of a frittata. It should come out clean when they are fully cooked.
Yes, you can substitute spinach with other leafy greens like kale or Swiss chard, and use different cheeses such as feta or cheddar. For the sun-dried tomatoes, you can try roasted red peppers.
Store leftover frittatas in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the microwave or oven.
This recipe is designed for a 12-cup muffin tin, which allows you to create individual frittatas. Alternatively, you can use a single 9-inch pie dish for a larger frittata.
Tips:
- For the best texture, use fresh spinach, but if you use frozen spinach, make sure to thaw and squeeze out excess water before adding it to the eggs.
- Consider using a non-stick muffin tin or silicone muffin cups to make removing the frittatas easier and to reduce the need for additional oil.
- You can toast the pine nuts lightly in a dry skillet over medium heat for extra flavor before adding them to the mixture.
- Be sure to season the egg mixture with salt and pepper to enhance the overall taste of the frittatas.
- Allow the frittatas to cool slightly before removing them from the tin to help them set and hold their shape better.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 24g
Carbohydrates 24g
Fiber 5g
Sugar 16g
Fat 22g
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