Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Greek Frittata Cups

Greek Frittata Cups
GFHYVT

Greek Frittata Cups are gluten-free, vegetarian and make a great tasting quick breakfast, snack or side dish.

(It’s springtime and I am thinking about my waistline…. How ’bout you?)


These muffin size frittatas are packed with protein (half whole eggs and half egg whites) that will leave you satisfied. Kissed with lemon zest, oregano and the sweet bite of sun-dried tomatoes, this is a mini frittata you can eat at home or on the go without guilt.  

This is the second Greek frittata on the blog, after the great popularity of Greek Frittata #1.

These are easy to make and adapt to your taste. Use another herb like fresh dill, parsley or a dry herb blend. Trade out the sun-dried tomatoes for chopped bacon or ham (not vegetarian!!).  

Replace feta with cheddar or a blend of mild  grated cheeses.

Use the photos as your guide and dig in to Greek Frittata Cups!

Ingredients for frittata muffins: eggs, spinach, sundried tomatoes, feta cheese, lemon, oregano, salt, pepper and cayenne.
Ingredients for frittata cups: eggs, spinach, sundried tomatoes, feta cheese, lemon, oregano, salt, pepper and cayenne.

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Getting set up before cooking is the key to success.

Assemble, chop and measure all ingredients before cooking or baking.
Assemble, chop and measure all ingredients before cooking or baking.

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Slice sun-dried tomatoes into ribbons, then chop ribbons into cubes or rectangles.
Slice sun-dried tomatoes into ribbons, then chop ribbons into cubes or rectangles.
For fresh spinach, stack leaves in a tall pile and slice into ribbons.
For fresh spinach, stack leaves in a tall pile and slice into ribbons.
Remove herbs by holding stems upside down and pulling herbs upward and off.
Remove herbs by holding stems upside down and pulling herbs upward and off.

 

Combine vegetables, cheese and seasonings separately from the eggs. This way you can taste and adjust seasonings before adding the mixture to the raw eggs. Reserve 1/4 cup feta for tops of frittatas.
Combine vegetables, cheese and seasonings separately from the eggs. This way you can taste and adjust seasonings before adding the mixture to the raw eggs. Reserve 1/4 cup feta for tops of frittatas.
Combine vegetables with egg mixture and blend. Break up any clumps of spinach with a fork.
Combine vegetables with egg mixture and blend. Break up any clumps of spinach with a fork.
Use a 1/4 cup measure to fill muffin tins. You'll have between 9 - 12 muffins. Top each muffin with a teaspoon of extra feta. Add a little water to empty holes to prevent scorching.
Use a 1/4 cup measure to fill muffin tins. You’ll have between 9 – 12 muffins. Top each muffin with a teaspoon of extra feta. Add a little water to empty holes to prevent scorching.
These babies bake in under 20 minutes! Are you ready to dig in?
These babies bake in under 20 minutes! Are you ready to dig in?

 

Grab and go in the morning or anytime with Greek Frittata Cups.
Grab and go in the morning or anytime with Greek Frittata Cups.

[tasty-recipe id=”7631″]

 

Can be made...

Gluten FreeHealthyVeganVegetarian

2 Comments

Comments

  1. jarstephenson says

    This was SO good! I added Greek yogurt to the eggs. I also added roasted red pepper, 1/2 t garlic paowder, and used dill instead of oregeno. I cooked them in the larger size muffin tin for 30 minutes. I don’t like eating egg, but this had so many other flavors going on that I loved it.

    Reply

    • Dana says

      So glad you liked this recipe- which you clearly made your own. That’s the sign of a creative cook! Keep up the good work.
      You’ll like my savory zucchini pie too!

      Reply

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