Sun-dried Tomato, Spinach and Goat Cheese

Sun-dried Tomato, Spinach and Goat Cheese

Ingredients : 

8 eggs
1 cup of milk
12 oz spinach
2 cloves garlic, minced
1 Tbsp. EVOO
3 Tbsp. sun-dried tomatoes, chopped
3 oz goat cheese, divided
Baking spray, such as Pam
Salt and pepper, to taste


1- Heat the oven to 350 degrees.

2- Spray a muffin tin generously with the baking spray of your choice.

3- In a large bowl, whisk together the eggs and milk. Season generously with salt and pepper. Divide the mixture evenly among the muffin tin cups.

4- In a large skillet, heat a heavy-bottomed pan over medium hear with the olive oil. Add the chopped garlic and cook for three minutes. Add the spinach and toss, cooking until wilted — about 6 minutes. Drain the spinach once it’s wilted, squeezing out any excess moisture.

5- Divide the cooked spinach among the egg-filled muffin tin. You may have some leftover, which I encourage to snack on while these guys bake.

6- Divide the chopped sun-dried tomatoes evenly among the cups.

7- Divide the goat cheese in big crumbles among the cups.

8- Bake at 350 degrees for about 25 minutes. Let cool for 5inutes before cutting around the edges to help release the frittatas.

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