Laura’s Blissful Frittata Bites

Don’t you just love Saturday mornings?! I was lucky enough to enjoy the ultimate Saturday morning last weekend… It was pure bliss!

It began with a nice early night on Friday and then up bright and early at 6am training  – with the hubby and the dog in tow. The sky was just stunning at that time of day and we were lucky enough to view yet another stunning sunrise over Bondi. After training, a fantastic yoga session at Dharma Shala in Bondi and then finally a relaxing brunch with the girls.

My friend Laura was hosting the brunch and she lay on a really fantastic feast including the recipe for Frittata bites below. They honestly tasted amazing and would make an awesome grab and go protein rich breakfast throughout the week if you whipped up a batch and stored them in the fridge. So here they are, Laura’s blissful Saturday Frittata bites… I hope you enjoy them as much as we all did!

Laura’s Blissful Frittata Bites

Ingredients

(Makes 12 large “cups”)

• 1 tablespoon olive oil
• 4 cups baby spinach leaves, chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ bell pepper, finely diced (I used orange)
•  ½ tsp salt
• ¼ tsp black pepper
• 8 whole eggs
• ½ cup egg whites
• 100g Feta cheese, crumbled
• 50g sundried tomatoes, finely chopped
• 1 tsp fresh thyme
•  grating fresh nutmeg

 Directions

1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
2. Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
3. Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.
4. In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture; sun dried tomatoes and Feta cheese.
5. Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.
6. Cook for 22-25 minutes, until eggs are set and top starts to colour.
7. Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
8. Can be served immediately, but is equally good served cold, with a nice green salad.

Recipe taken from: http://thehealthyfoodie.com/2012/03/26/spinach-feta-frittata-bites/

Photo; http://www.flickr.com/photos/bohomisfit/4832425946/sizes/z/in/photostream/