Mini Frittatas Florentine

These mini egg frittatas are made with spinach, sundried tomatoes, feta cheese, and onion--just mix and fry in olive oil.

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Ingredients:

• 1 10 oz package frozen spinach
• 1 small yellow onion
• 1/4 cup sundried tomatoes, dry not oil packed
• 4 oz crumbled feta cheese
• 6 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried minced parsley
• 1/4 teaspoon ground nutmeg
• 1/4 cup extra virgin olive oil
• Optional: salsa, sour cream

Method

Thaw and drain spinach, squeezing it with a paper towel to remove moisture. Finely chop onion and tomatoes. Add all ingredients to a bowl with a tight fitting lid. Fasten lid and shake bowl until all ingredients are combined. This can all be done ahead of time, and mixture can be refrigerated for up to 24 hours before cooking, or cooked immediately. Preheat olive oil in a 10 inch or 12 inch nonstick or cast iron skillet over a medium high flame. Drop egg mixture by tablespoons into oil. Cook for about 2 minutes, or until edges of frittatas firm up (bubbles should appear and edges will be dry) then flip. Continue until browned and cooked through, about another 2 minutes.

Notes: Serve at room temperature, with salsa or sour cream for dipping.

Number of servings: 4

Submitted By: jennem2718333
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