Spinach + Artichoke Frittata Cups
Dietary
dairy-free
,
gluten-free
,
vegetarian
Recipe Bundle
May 2017
Meal Course
Breakfast
Servings
12
Servings
12
Ingredients
12
oz
spinach
– cooked and drained
1
(14 oz) can
artichoke hearts
– drained and chopped
6
eggs
– whisked
1/4
cup
unsweetened almond milk
1/4
cup
grated parmesan cheese
(optional)
1/4
tsp
salt
1/4
tsp
pepper
Instructions
Preheat oven to 350 degrees F. Spray a regular 12-cup muffin pan with non-stick cooking spray.
In a large bowl, combine all of the ingredients and mix well. Divide the mixture between the 12 cups. Bake for 20-25 minutes until the cups are set.
Remove from pan and let cool slightly before serving.