Greek Frittata Muffins

Greek Frittata Muffins

David Venable

Prep Time: 15 minutes

Serves: 12

Ingredients

  • 1 cup chopped baby spinach
  • 1/3 cup chopped sun dried tomatoes
  • 1/3 cup crumbled feta cheese
  • 1/3 cup chopped Kalamata olives
  • 12 eggs
  • 1/3 cup milk
  • 1/2 Tbsp chopped fresh dill
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Pinch of nutmeg

Preparation

Preheat the oven to 350°F.

Liberally spray a 12-cup muffin tin with nonstick cooking spray. Set aside.

In a medium mixing bowl, add the baby spinach, sun dried tomatoes, feta, and olives. Stir together to combine.

Divide the mixture into each of the muffin cups. Set aside.

Crack the eggs into another medium mixing bowl.

Add the milk, dill, oregano, garlic powder, salt, pepper, and nutmeg. Wisk together until all ingredients are incorporated.

Carefully divide the egg mixture into each muffin cup, about 3/4 full.

Bake for 15–20 minutes, until the egg is set in the center.

Cook's Notes

Make these ahead of time and freeze for easy breakfast meal prep.

Print Recipe