Anti Inflammatory Gluten Free Spinach Feta Mini Frittata Cups
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups fresh baby spinach, roughly chopped
- 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
- ¼ tsp dried oregano
- 3 oz crumbled feta cheese
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or nonstick cooking spray, making sure to coat the rims as well.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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