If you've never had a frittata just picture an omelet but instead of cooking it on the stove, it's baked in the oven. So why wouldn't anyone love a frittata? You can customize it and have any kind of fillings you could possibly imagine. Fill it with all types of meats and veggies to create endless combinations. This would be perfect to make with the kids or brunch parties. Everyone can customize their own frittata and they can all cook at the same time. They are also perfect for a make ahead breakfast for people like me who can't seem to get it all together in the mornings. They keep for up to 4 days in the fridge so they are a perfect grab and go breakfast that you can heat in the microwave quickly.
6 large eggs
1/4 cup milk
1/2 cup chopped spinach
1/3 cup sun-dried tomatoes
2 tbsp feta
salt & pepper to taste
1 tsp garlic powder
Crack 6 eggs into a mixing bowl and preheat oven to 350°.
Combine with the milk.
Chop the sun-dried tomatoes.
Chop the spinach.
Add the sun-dried tomatoes, spinach, salt, pepper, and garlic powder to the eggs.
Combine everything together.
Spray muffin tin with butter spray.
Fill each with the egg mixture. You should have exactly enough to fill all 6.
Top each with feta cheese.
Place in oven and bake for 18-20 minutes
I love how puffed up they are when they first come out of the oven.
They deflate soon after coming out of the oven though.
Once cool enough to handle, use a rubber spatula to remove them from the pan.
Enjoy while hot or refrigerate and eat later!