Mini Frittatas with Spinach and Red Pepper

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 12 muffin-sized frittatas

These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!

Ingredients

  • 1 teaspoon olive oil
  • 2-3 Bellafina peppers, diced small (about 1/2 cup)
  • 1/2 small yellow onion, diced small (about 1/2 cup)
  • about 3 cups loosely packed spinach, roughly chopped
  • 4 eggs
  • 4 egg whites
  • 1/4 cup skim milk
  • 2/3 cup shredded sharp cheddar cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins.
  2. In a medium frying pan, heat the oil over medium high heat. When hot, throw in peppers and onions and saute until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.
  3. Meanwhile, in a large bowl, whisk together eggs, egg whites, skim milk, cheese, salt and pepper.
  4. Pour egg mixture into prepared muffin tin so that each one is about 1/2 to 2/3 full. Add sauteed vegetables evenly to each of the 12 muffins.
  5. Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

Adapted from a recipe by Rachel Gurk