Spinach, Sun-Dried Tomatoes, & Feta Frittata Cups

by aleksandaurelie

Based heavily on this Healthy Foodie recipe:

1 tbsp olive oil
4 cups baby spinach leaves, chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 bell pepper, finely diced (optional)
1/2 tsp salt
1/4 tsp black pepper
10-11 eggs (ideally 5 egg whites and 5-6 whole eggs; recipe calls for 3 egg whites and 8 whole eggs; can be adjusted to taste)
100g Feta cheese, crumbled
8-10 sun-dried tomatoes, finely chopped
1 small tsp thyme (or it will overpower the taste of the frittata cups)
1 tsp herbes de Provence (optional)

Preheat oven to 350 degrees and coat a 12-large cup muffin rack with olive oil.

Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic, and bell pepper, and continue cooking for about a minute.

Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.

In a large mixing bowl, add whole eggs, egg whites, thyme, and herbs. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture, sun-dried tomatoes, and Feta cheese.

Spoon into prepared muffin tin. Do not fill the cups more than 3/4 of the way to avoid spillage.

Cook for 22-25 minutes, until eggs are set and top starts to color.

Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.

Can be served immediately, but is equally good served cold, perhaps with a fresh salad.