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Egg, Spinach, and Sweet Pepper Mini Frittatas Recipe

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The egg, spinach and sweet pepper mini frittata is a great way to sneak in a serving of vegetables. While they are delicious and easy to make, they also keep well for a grab and go breakfast during the busy work week. Recipe courtesy Chef Louise of Geez Louise!.

Servings: 6

Active time: 5 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c low fat 1% milk
  • 1 lemon zested
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 c fresh spinach loosely measured, chopped into small pieces
  • 1/2 red bell pepper, cut into small dice
  • 1/4 c parmesan cheese, grated - about 1/4 ounce

Preparation

  1. Preheat your oven to 325°F and adjust rack to the middle of the oven.
  2. Lightly oil or spray a 6 serving muffin/cupcake pan.
  3. In a medium bowl combine the eggs, milk, zest, and salt & pepper – whisk to combine. Evenly distribute the spinach and red pepper into the 6 muffin tins and then carefully pour the egg mixture over the top of the vegetables. Fill each one to the top and then sprinkle with cheese.
  4. Place into the preheated oven and bake for 20 minutes.
  5. Cool and then invert the pan to release.

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Reviews

no rating by kaytaybicks on 02/18/13
These are delicious!

Nutrition Facts

Serving Size (1 mini frittata)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 310mg (13% DV)
Total
Carbohydrate
3g (1% DV)
Dietary Fiber 0g (0% DV)
Sugars 2g
Protein 9g
Vitamin A 10%
Vitamin C 15%
Calcium 10%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.