Gluten-Free Mini Frittatas with Spinach and Feta
Individual frittatas that are easy to customize with your favorite fillings, and perfect for meal prepping. These are made without any wheat-containing ingredients.
Ingredients
- 8 large Eggs
- about 142 g Spinach
- 0.5 cup Feta Cheese
- 0.25 cup Milk
- 1 tablespoon Olive Oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease a 6-cup muffin tin.
- 2Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Drain any excess moisture.
- 3In a large bowl, whisk together eggs, milk, salt, and pepper.
- 4Divide the spinach evenly among the muffin cups. Sprinkle feta cheese over the spinach.
- 5Pour the egg mixture over the spinach and feta in each muffin cup.
- 6Bake for 18-20 minutes, or until the frittatas are set.
- 7Let cool slightly before removing from the muffin tin. Serve warm or cold.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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