Mini Spinach Artichoke Frittatas – Malica Zircop

Mini Spinach Artichoke Frittatas - Malica Zircop

Gluten free · Make your breakfast for the week in one sitting and still be healthy!

Gluten free · Make your breakfast for the week in one sitting and still be healthy!
INGREDIENTS

  • 1 tablespoon olive oil
  • 1 14.5 ounces can artichoke hearts, drained and chopped 3 cloves garlic, minced
  • 5 cups loosely packed baby spinach
  • 8 eggs
  • 4 slices bacon, crispy/crumbled
  • 1/3 cup cottage cheese
  • 1/3 cup almond milk
  • 1/4 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese (optional)

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Grease a 12-count muffin tin with olive oil.
  • Heat olive oil over medium-high heat and add the chopped artichoke hearts. Cook, stirring frequently, until hearts begin to brown, about 3-4 minutes. Then, add the garlic and cook 1 more minute. Turn off heat and add spinach, stirring constantly, until the spinach is wilted. Allow to cool.
  • In a large bowl, beat the eggs until smooth. Add the cooled spinach mixture, crumbled bacon, cottage cheese, milk, and black pepper and mix together.
  • Ladle the egg mixture into greased muffin cups 3/4 full. Top each muffin cup with grated Parmesan cheese. Bake for 25 minutes, until golden brown on top.
Mini Spinach Artichoke Frittatas – Malica Zircop
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