Description
Mini Greek Frittatas are a great make-ahead breakfast that can quickly be reheated each morning. This is an easy recipe that only takes 40 minutes to make!
Ingredients
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- 1 cup canned artichoke hearts, drained, chopped
- 2 cups frozen, chopped spinach, defrosted
- 9 eggs
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon Greek seasoning
- A few dashes of hot sauce
- 2 to 3 cloves garlic, minced
- 3/4 cup cottage cheese
- 1/2 shallot, minced
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- 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 1/4 cup measuring cup to evenly distribute the egg mixture into each muffin tin. They should mostly be full, leaving 1/3 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.
