Egg Frittata Muffins

These muffin-style individual frittatas are healthy, tasty, and super quick to prepare. The fried spinach and garlic makes all the difference in enhancing the flavor of the frittatas for a flavorful and delicious taste. The addition of the sumac spice pairs well with the eggs and packs a punch of flavor. Cheese, sour cream are the cherry on top for these light and fluffy egg muffins.

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Prep Time 15

Cook Time 25

Total Time 45

Course Breakfast, Entree

Cuisine Italian, Mediterranean

Servings 12 muffins

Calories 117 kcal

Ingredients

7 eggs
3 cups fresh spinach, roughly chopped (stems removed)
5 cloves of garlic, minced
2 tbsp olive oil (for frying the garlic and spinach)
1/2 cup shredded mozarella or swiss cheese
1/4 cup shredded parmesan cheese
1/4 cup sour cream
2 tsp sumac
1 tsp black pepper
1/4 tsp paprika
1/2 tsp salt
1/4 tsp cayenne
1 to 2 tbsp butter (for greasing the muffin cups)

Instructions

Pre-heat the oven to 350 degrees F.
Prepare a non-stick muffin pan by running the two tablespoons of butter around each muffin cup to coat the entire cup and set aside.
Remove the spinach stems and discard. Then, chop the spinach to about three full cups.
Mince the garlic cloves.
In a medium frying pan, heat 2 tablespoons of olive oil over medium heat, add the sliced garlic and stir fry until fragrant. Add the chopped spinach, stir with the garlic for one minute or until wilted.
Meanwhile, using a mixing bowl whisk the eggs with the pepper, salt, sumac, cayenne and paprika, then add the shredded cheeses, sour cream and the prepared spinach and garlic mixture. Stir until well combined.
Pour (or scoop) the mixture evenly into the prepared muffin cups. ( 1/2 way or 3/4 up since they will puff in the oven)
Bake for 20 to 25 minutes or until set. (Do not over cook the frittata muffins.)
Remove from the oven, allow to cool slightly and use a sharp knife or spatula to loosen the muffins. Serve immediately and enjoy!