Recipe: Mini Spinach Frittatas

When you’re gluten-free, it can be hard to find eat-on-the-run food.

But these mini frittatas are quick to make, freeze beautifully, and reheat in seconds. They’re also the perfect size for holding in your hand, or putting between two slices of (gluten-free) bread.

Recipe: Mini Spinach Frittatas

Ingredients

• 1 tablespoon of cooking oil (I use one that is infused with garlic and ginger)
• 8 blocks of frozen spinach
• 1-2 tablespoons of dehydrated onion flakes
• 4 eggs
• ½ Cup of milk
• ½ Cup shredded cheddar cheese
• 1 tablespoon of butter or coconut oil, melted
• Pink Himalayan salt to taste
• Add pepper to taste

Instructions

• Heat the cooking oil in a frying pan – over a medium-heat – and add the frozen spinach.
• As water starts to come off the frozen spinach, start adding the dehydrated onion flakes … ½ tablespoon at a time. These absorb the water while rehydrating themselves.
• Add salt and pepper to taste. Be liberal with the salt. Himalayan salt is a source of essential minerals, and spinach is a vegetable that just tastes better with salt.
• When the spinach is cooked through … and the onions are fully rehydrated … there should be no water left in the pan. Remove from heat.
• In a separate bowl, combine eggs and milk. Whisk well to combine.
• Grease a muffin pan with your melted butter or coconut oil.
• Place 1/12th of your spinach mix in the bottom of each well. The spinach will rise to the top as the frittata bakes.
• Place 1/12th of the egg mix in each well. Don’t bother to stir the contents of the wells.
• Top each well with 1/12th of the shredded cheese.
• Place in the oven at 350 degrees Fahrenheit, and bake until the frittatas start to bubble and brown around the edges (approximately 10-15 minutes).
• Remove from the oven … then let them cool in the pan for 5 minutes. They will continue to cook in the pan. Don’t let the tops brown before removing from the oven!
• Remove from the pan to a cooling rack.
• Either eat warm, or let them thoroughly cool before freezing.
• To freeze, use wax paper to separate frittatas … then store in a freezer-safe container.
• 30 seconds in the microwave will restore an individual frittata to its ready-to-eat state.
• They will stay good in the fridge for up to one week.

Please Note

For all of my good intentions, these rarely make it to the freezer. They don’t last 24 hours in our house without being eaten.