Breakfast Spinach Frittata Muffins

Dr. Ingrid Maes Recipes Leave a Comment


Ingredients:

1 brick of chopped frozen spinach, thawed
1 tbsp olive oil
1 medium onion, chopped
1 large clove garlic, minced (about 1tbsp)
9 large eggs (and you’ll use the yolk too!)
2 tbsp milk
2 tbsp sun-dried tomatoes, coarsely chopped
Salt and pepper to taste
3 oz goat cheese

Preheat oven to 400°F.

Drain spinach and set aside.

In a mixing bowl, whisk together eggs and milk.

Once combined, add in sun-dried tomatoes and salt and pepper.

In a skillet, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach.

In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way.

Pour egg mixture over the top.

Sprinkle goat cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden.

Remove from oven and enjoy!

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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