Bite-Sized Spinach & Cheese Frittatas

These bite-sized spinach and cheese frittatas are ideal for picnics, parties, and lunch boxes.  Protein-packed and seasonally green, enjoy them as an appetizer or with a crisp, green salad.  Made in a mini-muffin pan, the possible vegetable-cheese combinations are endless, but spinach with sharp cheddar and grated parmesan is a great place to start.  This recipe makes 12 mini-muffins (half a pan).  For 24, simply double the recipe.

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Spinach & Cheese Mini Frittatas:

vegetable spray
4 eggs
1/4 cup half-and-half
salt & pepper
1/2 cup grated sharp cheddar
2 TBS grated Parmesan
2 tsp olive oil
1/2 shallot, finely diced
1 cup spinach, chopped

Preheat the oven to 375 F degrees.  Beat the eggs and half-and-half together. Add salt and pepper and beat.
Heat the oil in a non-stick frying pan over medium heat and fry the shallot for 2 minutes. Add the chopped spinach, cook stirring for 1 minute until spinach is just wilted and remove from heat.

Add the cheese to the eggs and stir.  Spray the mini-muffin pan with vegetable spray to prevent sticking.  Add the spinach to the egg-cheese mixture and stir.

Use a spoon to fill about half the mini-muffin cups, drawing from the bottom of the egg-cheese mixture to make sure all your frittatas get an equal amount of cheese (the cheese will probably sink to the bottom).  Then distribute the remaining mixture between the cups (four eggs will make approx. 12 mini-frittatas).

Bake in the middle of the oven for around 20 minutes, until the frittatas are firm to the touch. Allow to cool in the pan for 5 minutes before removing.  Enjoy!