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Veggie Egg Frittata

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Veggie Egg Frittata

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Course: Breakfast
Cuisine: American
Keyword: Veggie Egg Frittata
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 2-3 frittatas
Calories: 328kcal


  • 1 none cooking spray
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 cup spinach
  • 10 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 teaspoon parsley, dried
  • 1 teaspoon thyme, dried
  • 1/4 tablespoon chives, dried
  • 1/2 cup feta cheese crumbles

Serve With

  • 2 medium banana


  • Preheat oven to 350°F. Spray muffin pan with cooking spray.
  • Dice onion and mince garlic. Heat oil in skillet; add onion to hot oil and sauté for 3-4 minutes. Add garlic and cook for 1 minute longer. Stir in spinach and cook until it begins to wilt, approximately 2 minutes. Remove from heat and allow to cool.
  • Whisk eggs together with salt, pepper, parsley, thyme, and chives.
  • Add feta to each muffin cup. Stir cooled onions into egg mixture and pour over feta.
  • Bake for 25-30 minutes or until eggs have set.
  • Serve with sliced bananas on the side.
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Serving: 1g | Calories: 328kcal | Carbohydrates: 19g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 482mg | Sodium: 659mg | Fiber: 3g | Sugar: 10g

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