Spinach, Sundried Tomatoes and Feta Frittata Bites

Spinach, Sundried Tomatoes and Feta Frittata Bites might be just the morn meal you are searching for. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 109 calories. For $1.02 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 8311 person were impressed by this recipe. If you have fresh thyme, bell pepper, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a pretty good spoonacular score of 55%. Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta, Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts, and Greek Salad With Sundried Tomatoes, Fetan And Olives are very similar to this recipe.

Servings: 12

 

Ingredients:

4 cups baby spinach leaves, chopped

½ bell pepper, finely diced (I used orange)

¼ tsp black pepper

½ cup egg whites

100g Feta cheese, crumbled

1 tsp fresh thyme

1 garlic clove, minced

grating fresh nutmeg

1 tablespoon olive oil

1 small onion, finely chopped

½ tsp salt

50g sundried tomatoes, finely chopped

8 whole eggs

Equipment:

muffin tray

oven

frying pan

mixing bowl

wire rack

Cooking instruction summary:

Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture, sun dried tomatoes and Feta cheese.Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.Cook for 22-25 minutes, until eggs are set and top starts to color.Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.Can be served immediately, but is equally good served cold, with a nice green salad.

 

Step by step:


1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.

2. Drizzle large skillet with olive oil, and heat over medium heat.

3. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes.

4. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.Throw in spinach leaves and toss gently until completely wilted, about one minute.

5. Remove from heat and set aside.In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy.

6. Add spinach mixture, sun dried tomatoes and Feta cheese.Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.Cook for 22-25 minutes, until eggs are set and top starts to color.Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.Can be served immediately, but is equally good served cold, with a nice green salad.


Nutrition Information:

Quickview
107k Calories
7g Protein
6g Total Fat
5g Carbs
5% Health Score
Limit These
Calories
107k
5%

Fat
6g
10%

  Saturated Fat
2g
18%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
116mg
39%

Sodium
267mg
12%

Get Enough Of These
Protein
7g
14%

Vitamin K
51µg
49%

Vitamin A
1328IU
27%

Selenium
12µg
18%

Vitamin B2
0.3mg
17%

Vitamin C
11mg
14%

Manganese
0.26mg
13%

Phosphorus
115mg
12%

Folate
44µg
11%

Potassium
288mg
8%

Calcium
79mg
8%

Iron
1mg
7%

Vitamin B6
0.15mg
7%

Vitamin B12
0.41µg
7%

Magnesium
27mg
7%

Vitamin B5
0.67mg
7%

Copper
0.12mg
6%

Zinc
0.83mg
6%

Fiber
1g
6%

Vitamin E
0.77mg
5%

Vitamin B1
0.07mg
5%

Vitamin D
0.62µg
4%

Vitamin B3
0.65mg
3%

covered percent of daily need
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