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Recipe: Roasted Red Pepper, Spinach, And Chive Mini Frittatas

Posted Jan 28 2013 5:50am

mini fritatta

8 large eggs
1/2 teaspoon pepper
1/4 teaspoon sea salt
1/4 cup finely chopped roasted red pepper
1 cup baby spinach
1 clove garlic
Extra virgin olive oil cooking spray
2 tablespoons chopped chives, plus more for garnish
2 tablespoons chopped flat leaf parsley, plus more for garnish

Preheat the oven to 375°.  Heat extra virgin olive oil in a medium-sized skillet to medium high heat and add the spinach. Saute the spinach and add the garlic when the spinach just starts to wilt.  Cook for a few minutes until the spinach is wilted and the garlic is fragrant.  Chop the spinach garlic mixture finely and set aside.  Spray 1 muffin tin (8 cups) with cooking spray.  In a large bowl whisk the eggs, salt, pepper, red pepper, chives, and parsley. Fill the muffin tin just to the top.  Bake for 12-15 minutes until the top is just starting to brown and the mixture rises.  Use a butter knife to cut around the frittatas and use a spatula to remove them.  Garnish with chives and parsley and serve,

Serves 4

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