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Spinach and Feta Mini Frittatas

Ingredients
    • 4 cups baby spinach
    • 1 tsp. butter
    • 1 medium portabello mushroom, chopped
    • ¼ cup green onions, chopped
    • 6 large eggs, beaten
    • ½ cup 2% milk
    • 3 Tbsp crumbled feta cheese
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
 
Instructions
  1. Preheat oven to 375F and spray a mini muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute.
  3. Melt butter in a small pan set over medium heat. Add the mushrooms and cook until soft, about 5 to 6 minutes. Transfer to a separate bowl and add the wilted spinach and chopped green onions, mixing well.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, feta cheese, salt, and pepper. Divide the spinach, onion, and mushroom mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.

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