Cheesy Spinach Mini Frittatas Recipe

These Cheesy Spinach Mini Frittatas are quite possibly the simplest , tastiest make-ahead brunch recipe!

Brunch and Mother’s Day have almost become synonymous. i prefer the thought of a Mother’s Day gathering , or a Mother’s Day hike. Sometimes those Mother’s Day brunch reservations can refill quickly, and Mother’s Day is certainly not each day I’d want to spend waiting an hour to urge seated for brunch.

Cheesy Spinach Mini Frittatas Recipe

A nice leisurely brunch reception , on the opposite hand, sounds divine. So today, I’m sharing one among my favorite brunch items to form . If you ever come across to my house for a breakfast or brunch gathering, likelihood is that fairly high that you’ll be served my attend , easy make-ahead Cheesy Spinach Mini Frittatas.

I’ve been making different variations of those mini frittatas since i used to be in my early twenties. one among the very first versions I made was a ham and cheese frittata for a girls’ brunch, and it had been such successful that I kept making it.

These cheesy spinach mini frittatas are super easy to form , and may be made in half-hour or less. i really like serving these as mini frittatas because they’re easy for portion control at parties, plus they're easier to freeze and reheat single portions. However, you'll also make one big 9″ frittata with this recipe if you would like.

INGREDIENTS:

• 2 Tablespoons olive oil
• 1/3 cup finely chopped onion
• 1/2 cup chopped spinach
• 4 large eggs
• 2 tablespoons almond milk
• 1/2 cup shredded cheddar cheese
• 2 Tablespoons freshly chopped chives
• 1 teaspoon dried thyme
• salt & pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Prepare a mini muffin pan with cooking spray; set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
5. Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
6. In a large bowl, whisk together eggs, almond milk, cheese, chives, and thyme. Add in the onions and spinach and whisk until ingredients are well blended.
7. Pour or spoon the egg mixture into each mini muffin tin.
8. Bake at 350 degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.

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