Breakfast Fritatta

Breakfast Fritatta


  • 1 tsp olive oil
  • ½ cup finely diced onion
  • ½ cup finely diced red bell pepper
  • 3 cups loosely packed spinach, roughly chopped
  • 6 large eggs
  • ¼ cup milk
  • ⅔ cup shredded sharp cheddar cheese
  • Salt & pepper, to taste


Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside. Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions, sauté until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.

Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper. Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sautéed vegetables evenly to each. Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.

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