Individual Spinach And Goat Cheese Frittatas

What’s nice about these frittatas is that they can be made ahead of time, wrapped and stored in the refrigerator for up to four days. Don’t freeze them, as doing so changes the texture. Debbie Heth suggests varying the fillings: bacon and Swiss cheese; tomato, basil and mozzarella; mushrooms and gruyere.
Nutrition per serving    (USDA % daily values)
CAL
178
FAT
48%
CHOL
89%
SOD
14%
Uploaded by: County Lines Magazine

Comments

Add a comment

Ingredients for 12 servings

8 eggs

1 C. heavy cream

1 C. whole milk

½ tsp. salt

½ tsp. white pepper

2 C. fresh baby spinach, roughly chopped, or 1 sm pkg frozen, chopped spinach, thawed/squeezed (remove water)

4 oz. crumbled goat cheese

Preparation

1.

Heat oven to 350°. Spray a 12-muffin tin well with cooking spray.

2.

Whisk eggs, cream, milk, salt and pepper until frothy. Sprinkle spinach and goat cheese into muffin tins. Fill each tin to the top with egg mixture.

3.

Bake for 20 minutes or until center is firm and tops begin to get golden brown spots.

4.

Let cool completely in pan. Run a knife around the sides of each frittata, turn pan upside down, and tap gently to remove frittatas. Store in the refrigerator. Serve at room temperature.

View instructions at
County Lines Magazine

You might also like

Ranchero Frittata
Whole Living
Frittata With Asparagus, Goat Cheese, And Herbs
Whole Living
Wild Garlic And Goats Cheese Frittata
The British Larder
Cristina’s Frittata With Zucchini & Goat Cheese
Cristina Ferrare
Baby Spinach Frittata With Sweet Potato Hash Crust
Cookie and Kate
Red Pepper Frittata Squares
Real Simple
Sweet Potato And Goat Cheese Frittata
Goop
Zucchini Frittata Recipe
Steamy Kitchen
Crispy Prosciutto And Scallion Frittata
Real Simple
Wild Mushroom And Goat Cheese Frittata
A Spicy Perspective