These gluten-free frittatas are great for vegetarians. Packed with spinach, leek, garlic, goat’s milk fetta cheese, fresh mint, basil, and dill, they make a satisfying snack, breakfast, or even a healthy dinner option. Plus, you can store your frittatas in an airtight container in the fridge for up to five days, or freeze for up to one month. To make our Green Power Mini Frittatas, follow the recipe below.
- 2 tsp olive oil
- 1 small leek, sliced thinly
- 1/2 clove garlic, crushed
- 3 cups firmly packed baby spinach leaves (120g), chopped finely
- 5 eggs
- 1/2 cup pouring cream
- 1 Tbsp. finely chopped fresh mint
- 1 Tbsp. finely chopped fresh basil
- 1 Tbsp. finely chopped fresh dill
- 3.5 oz. goat’s milk fetta cheese, crumbled
- Preheat oven to 350 degrees Fahrenheit. Line eight holes of a 12-hole (1/3 cup) muffin pan with squares of baking paper or paper cases.
- Heat oil in a medium saucepan over medium heat. Cook the leek, stirring for three minutes. Add garlic and cook for two minutes, or until leek is soft. Add spinach and cook, stirring for 30 seconds or until wilted. Remove from heat. Set aside.
- Whisk eggs, cream, and herbs until smooth.
- Divide spinach mixture into pan holes. Pour in egg mixture, then top with fetta.
- Bake frittatas for 20 minutes or until set. Leave in pan for five minutes before serving warm or at room temperature.
This recipe originally appeared on our sister site, Food to Love.