Mini Pesto Potato Spinach Frittata
A simple and filling protein packed breakfast or lunch.
Servings 24 -26
Ingredients
- 1 medium potato, diced
- 2 tbsp olive oil + more for greasing pan
- 1 cup packed spinach, chopped
- 1/2 cup grated cheddar cheese
- 6 eggs
- 1/4 cup milk
- 1 1/2 tbsp prepared pesto
- salt and pepper to taste
Instructions
- Preheat oven to 375.
- In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally.
- Meanwhile, whisk together spinach, cheese, eggs, milk and pesto.
- Add cooked potatoes to egg mixture.
- Scoop into a greased mini muffin pan.
- Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through.
Notes
Recipe by Louisa Clements
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