Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

I was in the mood for a healthy lunch, so I looked in the fridge and found a couple of eggs, a handful of spinach, a bit of an onion, a little extra sharp white cheddar, and a few grape tomatoes, so I made this baked mini frittata with sautéed spinach, tomatoes, and onion recipe. The vegetarian mini frittata turned out fluffy and so delicious, and paired nicely with some roasted bacon and breakfast potatoes.

Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

Ingredients:

• 1 tsp olive oil
• 1 handful of spinach
• 3 tbsp yellow onion, diced
• A handful of grape tomatoes, halved
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 eggs, well-beaten
• 1 tbsp milk
• 2 tbsp extra-sharp white cheddar, shredded

How to Make a Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

Preheat the oven to 350 degrees. Coat a mini baking dish with olive oil cooking spray.

Heat the olive oil in a large skillet over medium heat, then add the diced onion and sauté, stirring occasionally, for a few minutes.

Add the spinach and tomatoes, then cook, stirring occasionally, for 2 minutes, or until softened.

Add the minced garlic to the pan, then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook and stir constantly for 30 seconds. Remove from the heat.

Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper to taste.

Sprinkle the bottom of the mini baking dish with half of the spinach & tomato mixture, then top with extra sharp cheddar.

Add the egg mixture, then sprinkle the top with the remaining spinach & tomato mixture and extra sharp cheddar.

Place into the oven and bake for 25-30 minutes, until cooked through.

Remove from the oven and serve immediately. Enjoy.

Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Main

Cuisine: American

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Dish or Ramekin
• Large skillet

Ingredients

• 1 tbsp olive oil
• 1 handful of spinach
• 3 tbsp yellow onion diced
• A handful of grape tomatoes halved
• 1 clove of garlic minced
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper to taste
• 2 eggs well-beaten
• 1 tbsp milk
• 2 tbsp extra sharp white cheddar shredded

Instructions

• Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
• Heat the olive oil in a sauté pan over medium heat then add the diced onion and sauté, stirring occasionally, for a few minutes. Add the spinach and tomatoes then cook, stirring occasionally, for 2 minutes, or until softened. Add the minced garlic to the pan then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook and stir constantly for 30 seconds. Remove from the heat.
• Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
• Sprinkle the bottom of the mini baking dish with half of the spinach & tomato mixture then top with extra sharp cheddar.
• Add the egg mixture then sprinkle the top with the remaining spinach & tomato mixture and extra sharp cheddar.
• Place into the oven and bake for 25-30 minutes, until cooked through. Remove from the oven and serve immediately. Enjoy.

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