These mini spinach and mushroom frittatas are perfect for breakfast or bunch. They are bite-sized making them perfect for kids. What is also great about them is that you can make a full batch (about 24 mini frittatas) and freeze the extras. When you are in a hurry, just simply defrost and reheat them in the microwave or even oven. I like the fact that the filling is very customizable.
Mini Spinach & Mushroom Frittatas
6 oz. baby spinach, washed
5 cremini mushrooms
1 tablespoon olive oil
2 teaspoons minced garlic
Nonstick cooking spray
8 large eggs
1/2 cup whole milk
salt and pepper
- Preheat oven to 375°F. In a medium frying pan, sauté the baby spinach with 1 teaspoon of olive oil until wilted. Season with salt and remove from the pan.
- Meanwhile, gently wipe the dirt of the mushrooms and dice. Sauté the mushrooms in the medium frying pan using the remaining 2 teaspoons of olive oil and minced garlic. Wait to season with salt until completely cooked and slightly caramelized. Remove from the pan and combine the mushrooms and spinach.
- Spray mini muffin tins with cooking spray. Beat together the eggs, milk, salt, pepper, and spinach and mushroom mix. Evenly divide the mixture, filling each cup to the top. Bake for 8 to 10 minutes. Makes 24.