Spinach, Egg & Paneer Mini Frittatas
Dr. Lakshmi KPhD in Food Science & Nutrition
1 min read
Paneer cubes cut into small pieces: 100 gms
Finely chopped spinach: 1/4 cup
Paprika: 1/2 tsp
Red chilli flakes: 1/2 tsp
Rosemary: 1 tsp
Milk: 1/4 cup
Salt as per taste
Step 1 :
In a bowl whisk eggs, milk and add all the ingredients. Preheat the oven to 350 F. Grease the muffin moulds with a little oil.
Step 2 :
Spoon the batter into the muffin tray, about 3/4 full. Transfer the muffin tray into the oven and bake for 15 to 20 minutes. After UR mini frittatas are cooked transfer the muffin tray onto a wire rack and let them cool down completely.
Step 3 :
Use a butter knife to run around the edges of the frittatas to take them out from the muffin moulds.
The frittatas can be refrigerated to be used in the morning for a nutritious breakfast. Reheat the frittatas in the microwave before serving!