Trust me — you’re going to love these. I just made these for a party and they were a crowd-pleaser. The goat cheese center is a fluffy surprise, which is complemented by the sweet tangy bite of the sun dried tomatoes.
Or whip up a batch for yourself. You can mix everything up first thing in the morning, throw them in the oven, and they will be done by the time you’re out of the shower. It’s an easy bite-size breakfast you can take with you out the door.
Ingredients
4 eggs
1/4 milk (I used almond, but use anything you like)
3 tbsp. grated parmesan cheese
1/3 c. finely chopped spinach
2 oz. goat cheese
1/2 c. sun dried tomatoes, drained (packed in water or oil, I used oil)
1/8 tsp. sea salt
pinch of fresh ground pepper
Directions
- Preheat oven to 375 degrees.
- In a bowl, whisk eggs, milk, salt & pepper together until fluffy.
- Stir in parmesan and spinach.
- Coat a mini muffin tin with a layer of non-stick cooking spray.
- Place 1 tablespoon of mixture in each tin. This will fill about 20 mini tins.
- Cut goat cheese into about 1/4 square inch pieces and place in the center of each tin. As is cooks, the goat cheese will sink to the center.
- Bake for 15 – 17 minutes until done and frittata starts to pull away from the edges of the tin.
- While the frittatas are cooking, place 1/4 cup of sun dried tomatoes into a small food processor and puree, or chop with a knife very finely. Add a pinch of salt to taste. Place in a small microwave safe bowl and heat for 30 seconds after frittatas come out of the oven.
- Use a small knife to loosen and lift out of tins.
- Arrange on serving tray and place a small dollop of warmed sun dried tomatoes on top of each frittata.
- Serve immediately.
Laura says
I’m always craving frittatas! These look delicious!
Amy says
Thanks, Laura. Sorry it took me so long to get your comment published. I had to rebuild the site a couple weeks ago and thought I lost your comment! Thanks for stopping by.