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Mini Pesto Potato Spinach Frittata
Louisa Clements
A simple and filling protein packed breakfast or lunch.
Prep Time
10
minutes
Cook Time
24
minutes
Total Time
34
minutes
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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