By Brittanie Peterson
Preheat the oven to 350°F (175°C). Prepare a muffin tin by spraying each cup with cooking spray or lightly brushing with oil to prevent sticking.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Stir in the chopped spinach and crumbled feta cheese until evenly mixed throughout the egg mixture.
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 15-20 minutes, or until the frittata muffins are puffed up and golden, and a toothpick inserted into the center comes out clean.
While the frittata muffins are baking, prepare the fruit salad by gently mixing the diced melon and berries in a serving bowl.
Once the muffins are done, let them cool in the tin for a few minutes before transferring to a wire rack. Serve warm alongside the fresh fruit salad.
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This Breakfast Brunch Vegetarian recipe is ready in 35 minutes and features large eggs, fresh spinach, chopped, crumbled feta and other delicious ingredients. Contains 220 calories total.
Preheat the oven to 350°F (175°C). Prepare a muffin tin by spraying each cup with cooking spray or lightly brushing with oil to prevent sticking.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Stir in the chopped spinach and crumbled feta cheese until evenly mixed throughout the egg mixture.
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 15-20 minutes, or until the frittata muffins are puffed up and golden, and a toothpick inserted into the center comes out clean.
While the frittata muffins are baking, prepare the fruit salad by gently mixing the diced melon and berries in a serving bowl.
Once the muffins are done, let them cool in the tin for a few minutes before transferring to a wire rack. Serve warm alongside the fresh fruit salad.
Calories per Serving: 220
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