Tomato and Spinach Muffin Frittata

Here is a quick and easy recipe I came up with last week.  This can be enjoyed any time of the day.

Tomato and Spinach Muffin Frittata


    4 eggs
    1/2 c diced tomatoes
    1/2 c spinach
    1/4 c chopped onion
    1 clove garlic, minced
    1 tsp basil
    1 tbsp butter


Preheat oven to 350. Line 6 muffin cups with *muffin papers or spray with cooking spray.
Melt butter in pan, saute garlic and onion until onion is tender. Add spinach, cooking only until spinach wilts. Remove from heat.
In bowl, beat eggs. Add contents from the pan, along with the tomatoes, and basil; stir.
Divide equally into 6 muffin cups. Bake at 350 for 20 minutes.
1 serving = 3 muffin frittatas

* I prefer the If You Care brand of baking cups.  100% unbleached and compostable.

Nutritional Info For Tomato and Spinach Muffin Frittata
  • Servings Per Recipe: 2
  • Calories: 125.5
  • Total Fat: 8.4 g
  • Cholesterol: 121.5 mg
  • Sodium: 129.7 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.6 g

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