Spinach and Feta Mini Frittatas

• Vegetarian
• Gluten free

• Produce

  • 4 cups Baby spinach
  • 1/4 cup Green onions
  • 1 Portabello mushroom, medium

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/8 tsp Pepper, ground
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup 2% milk
  • 1 tsp Butter
  • 3 tbsp Feta cheese

Found on ideahacks.com

Ingredients

• 4 cups baby spinach
• 1 tsp. butter
• 1 medium portabello mushroom, chopped
• ¼ cup green onions, chopped
• 6 large eggs, beaten
• ½ cup 2% milk
• 3 Tbsp crumbled feta cheese
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper

Directions

• Preheat oven to 375F and spray a mini muffin pan with nonstick spray. Set aside.
• Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute.
• Melt butter in a small pan set over medium heat. Add the mushrooms and cook until soft, about 5 to 6 minutes. Transfer to a separate bowl and add the wilted spinach and chopped green onions, mixing well.
• In a medium-sized mixing bowl, whisk together eggs, milk, feta cheese, salt, and pepper. Divide the spinach, onion, and mushroom mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
• Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.