Skinny Spinach Frittatas

The perfect amount of eggs and veggies come together to create these tasty and perfectly cooked, Skinny Spinach Frittatas.

Simply put, this is definitely breakfast made easy. If I had one of those “Easy” buttons, I would be pressing on that about a million times!

And, if you are like me, always struggling to find something easy and satisfying to make for breakfast, well, then, this recipe is for you!

I’m not a big egg eater, however lately I have become just that.

With changing up my diet to incorporate a healthier lifestyle, eggs have become my friends.

Whether they are whipped up in a breakfast casserole, scrambled to perfection, made into a frittata, hard-boiled for easy snacking or used for making a great egg salad sandwich — I’m kinda hooked.

However, that has not always been the case.

When I was a kid you could not get me to eat eggs! For me it was all about the waffles, pancakes or an English muffin for my breakfast of choice. Occasionally I would venture out and try eggs. But, they had to be cooked well-done with no part of the eggs runny or loose at all!

One time when I was on a family vacation, we stopped at our annual breakfast place on our way to our destination – I remember they had amazing waffles. But on this particular trip, I decided to have some type of scrambled egg concoction. When it arrived at the table, I could clearly see it was undercooked. I wanted to send it back and either have them cook it a bit more or order something completely different.

But back then, I don’t think people sent food back and so my dad looked at me and told me to eat my breakfast. And that is what I did, clearly grimacing with each and every bite.

And pretty much from that day forward, until I was probably an adult, I never ordered eggs at a restaurant. I stuck with the waffles! And to this day, if I do order eggs at a restaurant, they have to be well-done with none of that jiggly stuff going on!

For me, I would rather cook eggs the way I like them at home. That way, I can control what goes into them and how long I cook them for — just like I have with these Skinny Spinach Frittatas!

SKINNY SPINACH FRITTATAS

Servings: 6
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:

4 large eggs
2 tablespoons water
1 (9 oz.) package frozen chopped spinach, defrosted with the water squeezed out
1/4 cup julienned sun-dried tomatoes
1 cup shredded Monterey jack cheese, divided (omit if Whole30)
3-4 drops Tabasco sauce
salt and pepper

Instructions:

Set your oven to 350 degrees. Prepare mini muffin tin (I used a whoopee pie pan with 12 openings) with non-stick spray and set aside.
In a medium bowl, whisk eggs and water until combined. Then add the spinach, sun-dried tomatoes, 1/2 cup cheese, Tabasco sauce, and salt and pepper and whisk until blended.
Pour into prepared pan and sprinkle the top with the remaining 1/2 cup cheese.
Bake for 25-35 minutes, until eggs are set and cheese is browned.
Let cool slightly and remove from pan. Serve with fresh fruit.