GOOD MORNING, FRIENDS!
I love Saturday mornings at the Nock house. Justin, Theo and I usually get out of bed between 7:30 and 8:30 AM. We sip on coffee while I read/watch the news and J usually does a little bit of work. Thee Bear is usually getting into something he shouldn’t be or snuggling between us on the couch. The simplicity of these mornings with my family is something I look forward to all week.
This morning, my stomach started grumbling a bit earlier than usual, so I opened the fridge to see what I could whip up… and if you know how we grocery shop, you know we’re down to pretty much nothing by Saturday (LOL).
So, with the basic ingredients left before our weekly shopping trip, I whipped up these spinach and egg mini frittatas (egg muffins).
All you need is 8 eggs, 2-3 cups of spinach, 1/2 cup of chopped white onion, 1-2 cups of shredded cheese (I used a mix of cheddar and colby jack), salt, pepper, red pepper flakes.
First, preheat the oven to 375 degrees. Then, put spinach, chopped onion, and tablespoon of butter or oil (I used I Can’t Believe It’s Not Butter Light) into a frying pan and cook until onions are translucent and spinach is cooked down.
Next, whisk together the eggs, cheese, salt, pepper, and red pepper flakes in a mixing bowl. Add in the cooked spinach/onion mixture.
Grease a muffin pan, then pour mixture into pan. This recipe should make about 10 muffins. Bake for roughly 15 minutes (edges should turn slightly brown).
Let sit for five minutes, then eat!
Add a little Frank’s Red Hot or Tabasco for an extra kick! Enjoy!