Baked Greek Spinach Feta Frittata Bites
Egg frittata bites with wilted spinach, feta, and dill in the style of spanakopita, batch-baked for a Greek high-protein breakfast.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease a 6-hole muffin tin with olive oil, using 4 holes. Chop 112g spinach and slice 2 scallions. Whisk 4 eggs with 60ml milk, 16g Parmigiano, 10g flaxseed, 6g chia seeds, lemon zest, salt, and pepper until smooth. Crumble 72g feta and chop 1 tbsp dill plus 1 tbsp parsley.
Saute
Heat a dry pan over medium heat, add spinach and scallions, cook 1 to 2 minutes until wilted. Tip into a sieve and press firmly to remove excess liquid.
Build
Fold wilted spinach mixture, feta, dill, and parsley into the egg mixture, distributing evenly. Divide between the 4 greased muffin holes, filling each three-quarters full.
Bake
Place tin in the preheated oven and bake 18 to 20 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 8 minutes.
Finish and plate
Run a knife around each bite and lift onto a cooling rack. Cool fully, then portion into 2 airtight containers of 2 bites each. Refrigerate up to 4 days, reheat 2 bites in microwave 45 seconds or oven at 160°C for 5 minutes, and serve with cucumber slices or Greek salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.