Since making Mini Quiches last month, I've been wanting to try more flavor varieties. Mini Frittatas freeze well so I can quickly reheat a few for breakfast or a Friday lunch during Lent.
Ingredients:
·4 large eggs
·⅓ cup milk
·⅔ cup cooked chopped spinach
·½ cup shredded mozzarella cheese
·2 TBS artichoke hearts, chopped
·2 tsp minced garlic
·½ tsp dried parsley
·½ tsp salt
·½ tsp pepper
Directions:
Preheat oven to 350˚. Grease 12 muffin cup tins with olive oil. In a large bowl, combine all ingredients and whisk well. Spoon mixture into muffin cup tins, dividing evenly. Bake for 20 minutes, or until the center of the frittata is set.
Yield: Makes 12 mini frittatas.
I've also shared this recipe on: Go Ahead Honey It's Gluten Free, Seasonal Sundays, This Week's Craving
1 comments:
I saw your link and had to come check out the recipe. These look delicious! Thanks for sharing. :)
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