Vibrant, herb-packed frittatas with a nutrient boost from baby spinach. Perfect for a fresh, flavorful bite.
Ingredients
- 4 eggs
- 1 tbsp neutral oil
- 3 scallions, chopped
- 2 tbsp chopped dill
- 1 tbsp chopped basil
- ½ cup chopped cilantro
- 1 cup chopped parsley
- ½ cup toasted walnuts, finely chopped (optional)
- 4 ounces Baby Spinach, chopped
- Greek yogurt, for serving (optional)
Preparation
Step 1
Pre-heat oven to 350°F. Spray muffin tin with non-stick spray.
Step 2
Heat oil in a skillet, sauté herbs and spinach until wilted, about 4-5 minutes. Once cooled slightly, add to egg mixture and whisk to combine. Fold in walnuts (if using). Season with salt and pepper.
Step 3
Divide egg mixture evenly among 6 muffin cavities. Bake for approximately 20 minutes, or until eggs are set. Serve warm with a dollop of Greek yogurt, if desired.