Mini Greek Frittatas

Last Saturday we had some friends staying with us before we all went to Mt. Hood for a wedding. I knew we would need some good fuel to start the day and since they’re both gluten-free I decided on these simple Greek frittatas.. in miniature form! Fluffy baked eggs, fresh vegetables, and crumbled feta make these a healthy and balanced breakfast for everyone to enjoy!

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Recipe adapted from Malibu Kitchen

(makes 12 mini frittatas – serves 4)

Ingredients:

Butter for muffin tin

8 eggs

Salt and freshly ground pepper to taste

2 cups fresh spinach, chopped

1 cup cherry tomatoes, quartered

¼ cup Kalamata olives, pitted and halved

1 cup crumbled feta

Preheat oven to 350 degrees F (176 degrees C) and butter a 12 cup muffin tin.

Tattooed Martha Tip: Don’t be stingy with the butter! The better you butter, the easier these little suckers will pop right out!

(1.) In a large bowl, whisk eggs, salt, and pepper together. (2.) Stir in spinach, tomatoes, olives, and feta until completely mixed. (3.) Scoop ¼ cup of the mixture into each muffin cup. (4.) Place in the oven to bake for 18-20 minutes or until eggs are set up. Let them cool in the pan for 5 minutes.

Using a butter knife or small rubber spatula, loosen each frittata up by running it around the edges and slide under the bottom to lift them out. Serve right away.