Happy Monday, friends!
What better way to kick off our week than with some Mini Greek Frittatas?
One of my favorite breakfasts to make on the weekends, when I have more time in the morning, is a frittata. If you’re about to search for a frittata recipe on the blog you won’t find one. Hey! Recipe idea! If you’ve never had a frittata before, it’s basically the easy version of an omelet. There is no flipping involved! Hooray for no flipping, because I’m scared! Paul is actually the omelet maker in our household! Omelets and pizzas (he worked at a pizza joint for 8 years) are the only things he cooks better than I . It’s okay, I’ll let him have the omelet glory (how generous of me). I may steal the pizza glory one of these days.
Anyway, my point is that if you have never made a frittata before, you must try one. They are so easy, so delicious, yet so fancy and sophisticated! As easy as a frittata is to make, it still takes more time than I have to give on a typical weekday morning.
Enter mini frittatas. These cute little dudes can be made ahead of time and quickly reheated the next morning so that you have a nice, hot, nutritious breakfast that will keep you fueled all morning. Plus they are made in a muffin tin, making these guys portable. Breakfast on the go!
Honestly you can choose any type of veggies or spices or meats you have lying around in your fridge, but I couldn’t resist the flavors of the Mediterranean. What’s not to love? Artichoke hearts, spinach, garlic, and feta cheese. Swoon! Someone please take me to Greece right now!
I promise you won’t hit the snooze button when you know you have Mini Greek Frittatas waiting for you each morning. Happy breakfasting!
- 1 cup canned artichoke hearts, drained, chopped
- 2 cups frozen, chopped spinach, defrosted
- 9 eggs
- ½ teaspoon fine sea salt
- 1½ teaspoon Greek seasoning
- A few dashes of hot sauce
- 2 to 3 cloves garlic, minced
- ¾ cup cottage cheese
- ½ shallot, minced
- ½ cup feta cheese, crumbled (optional)
- Preheat oven to 350 degrees farenheit. Grease a standard size muffin tin.
- Evenly distribute the chopped artichoke hearts in the bottom of the muffin tin.
- Use a clean dish towel (but one that you don't mind getting discolored) to squeeze the liquid out of the spinach. Use your fingers to break up the spinach and evenly distribute it on top of the artichoke hearts layer.
- In a large bowl whisk together the eggs, salt, Greek seasoning, and hot sauce until the eggs are frothy. Whisk in the garlic, cottage cheese and the shallot.
- Use a ¼ cup measuring cup to evenly distribute the egg mixture into each muffin tin. They should mostly be full, leaving ⅓ inch room for expansion.
- Bake for 10 minutes. Remove and top with the crumbled feta cheese. Continue to bake for 10 to 15 minutes, or until the frittatas begin to come away from the edges and the centers are mostly firm, but slightly jiggly.
- Allow to rest for 5 minutes before running a butter knife around each frittata to remove it from the pan. Serve immediately.
- Or store in an airtight container in the fridge for up to 5 days. Reheat the frittatas slowly in the microwave.
Nutrition info is based off of two frittatas for each serving.