Ingredients
Scale
- Cooking spray
- 1 tablespoon olive oil
- ¼ cup onion, chopped
- 1 small clove garlic, minced
- 1 cup spinach, chopped
- 6 large eggs
- ¼ cup milk
- 1 cup red bell pepper, chopped
- ¼ cup chopped herbs: (ie. basil, parsley, tarragon, thyme…)
- ¼ teaspoon red pepper flakes
- salt and pepper
- ½ cup cherry tomatoes, cut in half
- 1 avocado, chopped
Instructions
- Preheat oven to 350°F. Grease mini cast irons with cooking spray and set aside.
- Heat olive oil in a medium skillet over medium heat. Add onions, garlic, bell pepper and a pinch of salt and pepper. Cook for 3 min until onions are translucent. Add spinach and cook until just wilted, set aside.
- In a medium bowl, whisk the eggs and milk. Add the cooked vegetable mixture and stir in. Pour mixture into prepared skillets and bake for 15-20 minutes or until the eggs are just set. Adjust baking time for a larger frittata.
- Remove from the oven, let cool slightly, top with fresh avocado, cherry tomatoes and sprinkle on some fresh herbs and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes