Mini Salsa Spinach Frittatas
Easy mini frittatas with spinach, salsa and cheese that are perfect as appetizers, breakfast or a quick lunch!
Servings 12 muffins
Silicone Baking Cups
Wire Cooling Rack
- 8 large eggs
- 1/2 cup 2% milk
- 1/2 tsp seasoned salt
- 1/4 tsp ground black pepper
- 5 ounce baby spinach chopped
- 1/2 cup chunky salsa
- 1/2 cup queso fresco cheese divided
Preheat oven to 350°. Generously spray a 12-well muffin tin with non-stick cooking spray or use silicone muffin cups.
In a medium bowl, whisk the eggs with milk, seasoned salt and pepper. Stir in spinach, salsa and 1/4 cup cheese. Pour egg mixture equally among muffin cups. Sprinkle remaining cheese equally over egg mixture.
Bake in preheated oven for 20 – 25 minutes, until starting to brown slightly.
Allow to cool for a few minutes, then remove the muffins from the tin. Serve immediately with additional salsa. Store covered in the refrigerator for up to 3 days.
Serving: 1muffin | Calories: 53kcal | Carbohydrates: 1.7g | Protein: 5.1g | Fat: 3.3g | Cholesterol: 124mg | Sodium: 160.1mg | Potassium: 119.1mg | Fiber: 0.9g | Sugar: 0.5g | Vitamin A: 130.1IU | Vitamin C: 9.8mg | Calcium: 44.4mg | Iron: 0.9mg