Mini Spinach and Turkey Frittatas

2 cups Egg Beaters or 8 beaten whole eggs

1 package frozen spinach, defrosted and water removed

1 cup crumbled Feta cheese

4 scallions thinly sliced

¼ tsp. dry dill

¼ tsp. dry thyme

¼ tsp. dry oregano

¼ tsp. ground black pepper

¼ tsp. granulated garlic

2 tsp. olive oil

12 oz. course chopped deli turkey


Basic Preparation

Preheat the oven to 350 degrees. Combine all of the ingredients except the chopped turkey in a large bowl. Mix until all of the ingredients are completely combined. Place 1 ounce of the chopped turkey breast into the bottoms of a greased large muffin pan. Now, spoon the wet egg mixture over the turkey until each muffin opening is filled to 90 percent. (This allows for expansion during baking)

Bake for 25-30 minutes, or until the tops are crowned and the edges are golden brown. Remove to a cooling rack and rest for 5 minutes before removing.

Run a sharp knife around each frittata and remove to a serving piece. Once cooled, you can wrap individually and freeze in a sealed container. Remove from the freezer and microwave for 45 seconds to enjoy at a later time.

Yield: 6-12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes


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