Cupcake Frittatas

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Ingredients

  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, chopped
  • 1 cup fresh spinach, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 1 teaspoon fennel seeds, optional
  • 8 eggs
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
  • 1/2 cup Mexican blend cheese (or whatever cheese you have)
  • Whole wheat toast, to serve

Directions

  1. Preheat oven to 350 F.
  2. In a large skillet over medium heat, warm the oil.
  3. Add tomatoes, spinach, scallions and cilantro to the skillet and cook for 4 to 5 minutes, just until the tomatoes burst. 
  4. Top with fennel seeds, if using and set aside. 
  5. Crack eggs in a bowl and beat them well with cream. 
  6. Season with salt and pepper.
  7. Line a muffin/cupcake tin with liners, spray lightly with non-stick cooking spray and evenly distribute the sautéed vegetables. (You can forgo the liners, just make sure to generously spray the muffin tins with the non-stick cooking spray). Pour the egg ‘custard-like’ batter over the individually portioned vegetables and cover each with cheese. 
  8. Bake for 10 minutes or until the eggs are just set. 
  9. Enjoy with whole wheat toast or a fresh salad. 

https://www.cutco.com/learn/cupcake-frittatas