Anti Inflammatory Gluten Free Spinach Feta Frittata Bites
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Learn more →Ingredients
6 servings
For the filling
- 1 tsp olive oil
- 2 cloves garlic, minced
- 3 cups fresh baby spinach, roughly chopped
- ¼ tsp red pepper flakes
For the egg mixture
- 8 large eggs
- ¼ cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 oz feta cheese, crumbled (about ¾ cup)
For the pan
- cooking spray or olive oil, for greasing
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 24 cups of a mini muffin tin with cooking spray or a light brush of olive oil, making sure to coat the rims.
- 2
Heat 1 tsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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