Egg‑Based Spinach & Herb Mini Frittatas

Ingredients

• 6 Eggs
• 1 cup Fresh spinach
• 1 tbsp Olive oil
• 1 tbsp Fresh chives, chopped
• 1 tbsp Fresh parsley, chopped
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   In a skillet, heat olive oil over medium heat; add spinach and sauté until wilted, about 2 minutes.

3. 3

   In a bowl, whisk eggs with salt, pepper, chives, and parsley.

4. 4

   Fold cooked spinach into the egg mixture.

5. 5

   Grease a 12‑cup muffin tin and pour mixture evenly into each cup.

6. 6

   Bake 15‑18 minutes until set and lightly golden.

7. 7

   Cool slightly and remove mini frittatas from the tin.