12 servings (1 each)
Ingredients:
1 pkg (300 gm) chopped frozen spinach, thawed
1 pkg (113 gm) soft goat cheese
12 large eggs
2 tbsp unsweetened almond milk
1/2 tsp table salt
1/4 tsp black pepper
Directions:
Preheat oven to 350F. Prepare a 12 well bar pan or muffin tin by spraying with oil or using silicon muffin cups.
Divide the thawed spinach evenly into the 12 sprayed well.
Crumble the goat cheese and divide evenly into the 12 sprayed wells.
In a large bowl, whisk eggs with milk. Add the salt and pepper and mix well.
Fill each well with 1/3 cup egg mixture. Mix each well, gently.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let them rest in the pan at least 10 minutes before removing.
Variations:
Spinach & Goat Cheese Frittata - I cut the recipe in half and bake @ 350F for 25-30 minutes or until eggs are cooked through and set. Cut into 6 pieces.
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