Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese
We are once again anticipating our return to Umbria, and look forward to meeting this seasons new guests who will come rent out farmhouse Il Casale di Mele. We offer a wine tasting with appetizers to each coup of guests who come stay with us, and these mini frittata are one of the appetizers I offer.
This egg based recipe is very versatile as you can add a variety of fillings and flavorings depending on your mood. In this version, I used some sautéed spinach and mushrooms, sun-dried tomatoes and goat cheese. You can serve these mini quiche or frittata at breakfast, or on an antipasti platter as I often do for our guests.
They are easy to assemble, quick to bake, and very tasty too! Wrapped in plastic, these mini frittata will keep well for three days in the refrigerator, or one month in the freezer.
Buon Appetito!
Deborah Mele
Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese
Delicious bite sized frittata studded with spinach, sun dried tomatoes and goat cheese are a great addition to any antipasti platter.
Ingredients
- 8 Large Eggs
- 1 Cup Milk
- Salt & Pepper
- 1 Cup Chopped Sautéed Spinach
- 3/4 Cup Chopped Sautéed Mushrooms
- 3 Tablespoons Chopped Sun-Dried Tomatoes
- 3 Ounces Soft Goat Cheese
Instructions
- Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin.
- Whisk together the eggs, salt, pepper, and milk and pour into the muffin pan, diving evenly between each of the cups.
- Drop a spoonful of spinach and mushrooms into each cup.
- Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
- Bake for about 25 minutes, or until the eggs are set and beginning to brown.
- Cool for five minutes, then turn over onto a platter.
- Cool completely before serving.
Nutrition Information:
Yield: 6 Serving Size: 2 frittataAmount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 259mgSodium: 352mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 14g
What size muffin tin was used?
Regular medion sized muffin tin.
Do you think this could be made in mini muffin tins for an appetizer?
Certainly, I do not know why not!
These are really tasty. I made them today and they’re a hit. The hubby approves too. Thanks for sharing the recipe.
I’m making these right now, I can’t wait to try them! They are very easy to prepare and a great make ahead for the week. Thank you!
Thanks for a great recipe. I made a variation on these and they were delicious.
If you make these 2 days ahead of time do you warm them up before serving?
These are so delicious! Made them exactly as written this week for breakfasts/lunches. The goat cheese is my favorite touch. Will be making these again!Â