Mini Spinach, Sun-Dried Tomato Goat Cheese Frittata’s


  • 8 Large Eggs
  • 1 Cup Milk
  • Salt & Pepper
  • 1 Cup Chopped Sautéed Spinach
  • 3/4 Cup Chopped Sautéed Mushrooms
  • 3 Tablespoons Chopped Sun-Dried Tomatoes
  • 3 Ounces Soft Goat Cheese


  1. Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin.
  2. Whisk together the eggs and milk and pour into the muffin pan, diving evenly between each of the cups.
  3. Drop a spoonful of spinach and mushrooms into each cup.
  4. Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
  5. Bake for about 25 minutes, or until the eggs are set and beginning to brown.
  6. Cool for five minutes, then turn over onto a platter.
  7. Cool completely before serving.

adapted from Italian Food Forever

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