Photo by Gina Moore
Makes 12
Cooking spray or paper muffin liners
12 large eggs
½ cup milk
Kosher salt
Fresh ground black pepper
2 tablespoons unsalted butter
½ cup chopped or sliced fennel (or onions or shallots)
3 cups fresh spinach, chopped
½ cup crumbled feta cheese
Preheat oven to 350 F. Prepare a 12-cup muffin pan with cooking spray or paper liners. In a large bowl or measuring cup, whisk together eggs, milk, salt and pepper. Set aside. In a skillet over medium heat, add butter and fennel. Sauté until soft, about 5 minutes. Add spinach and stir until wilted, about 2–3 minutes. Remove from heat. Divide cooked vegetables evenly among muffin cups. Sprinkle cheese over vegetables. Pour in egg mixture, filling each cup about three-quarters full. Bake 20–25 minutes or until eggs are firm and tops are slightly puffed and set in the center. Allow frittatas to cool slightly in pan, and transfer to a wire rack. Serve cool or warm. Store leftover frittatas in refrigerator for up to 4 days or several months in freezer. Reheat in microwave or oven.
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