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 went to see what I had in the fridge. I 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. I sautéed the spinach, tomato, and onion along with a bit of garlic then tossed them together with the eggs and cheese in a small baking dish and then placed it into the oven to bake. The frittata turned out fluffy and so delicious. I didn’t miss having meat in this flavorful dish and loved the combination of flavors. This was a terrific lunch but would be just as good served for breakfast or dinner.

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 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.

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

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Servings: 1

Ingredients

• 1 tsp olive oil
• 1 handful of spinach
• 3 tbsp sweet yellow onion diced
• 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
• 1 tbsp milk
• 1-2 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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