All week long I'll be sharing recipes that are perfect for Easter brunch, bunny and chick cupcake topper printables and a centerpiece diy for Easter. So, be sure to stop by and get all the good stuff this week!
Today's recipe couldn't be any easier, perfect to serve to your family and friends for Easter brunch. It's super simple and perfect to serve with a salad, I'll be sharing a delicious salad recipe and drink too, watch out for it! Take a look:
Ingredients (makes 12 mini frittatas):
1 medium yellow onion, diced
2 cups baby spinach, chopped
2 roma tomatoes, diced
2 tablespoons heavy cream
1 tablespoon flour
1 tablespoon olive oil
Salt and black pepper
Pre-heat oven to 425 degrees and coat a muffin pan with butter or cooking spray. In a large skillet, heat the olive oil over medium/high heat. Add the onions and sauté until translucent. Add the chopped spinach and let it cook until wilts. Remove from heat and allow to cool slightly. In a large bowl, combine eggs, tomatoes, the sautéed onions and spinach, heavy cream, flour, salt and pepper. Beat well to combine. Spoon mixture into a buttered muffin pan, filling about 2/3 of each cup. Bake for 15-20 minutes or until the eggs are set. Remove from oven and allow to cool slightly before removing from the pan. Serve and enjoy!