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Mini-Frittatas With Mushrooms And Spinach

Mini-Frittatas are great for a meatless breakfast idea, and these tasty mini-frittatas are also low-carb, Keto, low-glycemic and gluten-free. These healthy frittatas come together quickly for a nice breakfast, lunch, or dinner. Mini-Frittatas With Mushrooms And Spinach – You must try this recipe.

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Servings: 12 muffins

Ingredients

  • 1 tablespoon olive oil
  • salt
  • 6 oz mushrooms , thinly sliced
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups cheddar cheese , shredded
  • 3/4 cup spinach , cooked and drained (about 8 oz fresh spinach)

Instructions

  1. In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
  2. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  3. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

Nutrition Facts

Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 102mg34%
Sodium 201mg8%
Potassium 111mg3%
Total Carbohydrates 1g0%
Protein 8g16%
AuthorJulia

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Mini-Frittatas With Mushrooms And Spinach

 

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