Mini Spinach and Tomato Frittata
Mini Spinach and Tomato Frittata
Ingredients
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8 large eggs
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1/2 cup cream
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1/2 cup full cream ricotta cheese
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1 cup parmesan cheese
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2 cups baby spinach
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2 cups cherry tomatoes
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1 small garlic clove, minced
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1/2 teaspoon olive oil
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1 teaspoon sea salt
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1/2 teaspoon black pepper
Directions
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Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.
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In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.
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Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.
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Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.