Easter Mini Frittata’s w/Spinach, Sun-dried Tomatoes and Goat Cheese

Compliments of Italian Food Lover

Yields 6 servings


8 Large Eggs

1 Cup Milk

Salt & Pepper

1 Cup Chopped Sautéed Spinach

3/4 Cup Chopped Sautéed Mushrooms

3 Tablespoons Chopped Sun-Dried Tomatoes

3 Ounces Soft Goat Cheese


  • Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin.
  • Whisk together the eggs and milk and pour into the muffin pan, diving evenly between each of the cups.
  • Drop a spoonful of spinach and mushrooms into each cup.
  • Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
  • Bake for about 25 minutes, or until the eggs are set and beginning to brown.
  • Cool for five minutes, then turn over onto a platter.
  • Cool completely before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s