Individual frittatas make a great grab-and-go breakfast. Reheat them in the microwave or, wrapped in foil, in the oven. To change it up during the week, sandwich a warmed frittata in a toasted English muffin.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In skillet, heat oil over medium-high heat; cook white parts of green onions, stirring, for 1 minute. Add mushrooms, pepper and salt; cook, stirring occasionally, until no liquid remains and mushrooms are light golden, about 6 minutes.Stir in spinach; cook, stirring, until wilted, about 1 minute. Remove from heat; stir in green parts of green onions. Divide among 12 greased muffin cups; set aside.
In bowl, beat eggs with milk; divide egg mixture evenly among muffin cups. Sprinkle each with feta cheese.
Bake in 350 F (180 C) oven until edges are set, about 10 minutes. Broil until puffed and golden, about 2 minutes. Let cool in pan on rack for 4 minutes. Serve warm. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Or individually wrap in plastic wrap and freeze for up to 1 month. Reheat to serve.)
Nutritional facts Per frittata: about
- Fibre 1 g
- Sodium 121 mg
- Sugars 1 g
- Protein 6 g
- Calories 96.0
- Total fat 7 g
- Potassium 166 mg
- Cholesterol 130 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
%RDI
- Iron 8.0
- Folate 17.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 3.0
