Mini Frittatas

View this post on Instagram

mini frittatas with spinach, onions, roasted red peppers, goat cheese, and parmesan | 📸: @hashtagnicole

A post shared by nicole | nyc foodie (@nicoleeatsnyc) on Apr 11, 2020 at 1:45pm PDT

Ingredients

This recipe makes 4 frittatas using 4-oz ramekins, adjust recipe as needed!

• Eggs - 3

• Chopped onions (I like using Vidalia onions) - 1/2 heaping cup

• Chopped roasted red peppers - 2 tablespoons

• Spinach - 1.5 cups (not packed)

• Cheese (I used parmesan and goat cheese) - 1-2 tablespoons of each kind

• Pepper to taste

• Salt to taste

• Parsley to taste

• 2% milk - 1 tablespoon

• Olive oil - 2 teaspoons

• 4 4-oz ramekins

Directions

• Preheat oven to 350

• Sauté onions and spinach in olive oil, set aside when golden brown

• Grease ramekins and add equal amounts of sautéed onions, spinach, and chopped roasted red pepper to each

• Whisk together eggs, milk, cheese, parsley, salt, and pepper

• Pour equal amounts of mixture into ramekins over veggies

• Bake for 10-15 minutes, or until frittatas have risen and are golden brown

• Let cool and serve!