Spinach & Sweet Pepper Mini Frittatas

This delicious egg dish is festive enough for a party but simple enough for a quick dinner or breakfast too. This recipe comes to us from our friends at Davidson’s Safest Choice® Eggs.

Serves: 6

Ingredients

• 6 eggs
• 3/4 cup low fat 1% milk
• 1 lemon zested
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1 cup fresh spinach loosely measured, chopped into small pieces
• 1/2 red bell pepper, cut into a small dice
• 1/4 cup parmesan cheese, grated

Cooking Tip of the Week: Whether you’re cooking muffins or frittatas, use the toothpick trick to make sure they’re done. Insert a dry toothpick into the center and pull it out; if the food doesn’t stick, it’s done!

Food for Thought: Do you know the difference between brown eggs and white eggs? Here’s a hint – there’s not much! There’s no difference in nutrition or taste. The color of an egg largely has to do with the color and breed of the hen who laid it. Often, brown eggs are pricier because the brownish red hens they come from are larger and eat more!

Family Dinner Conversation Starter:
Q: What did the egg say to the clown?
A: You crack me up!

What’s your favorite joke?

Directions

Adult: Preheat your oven to 325 degrees Fahrenheit and adjust rack to the middle of the oven.

Kid: Lightly oil or spray a 6 serving muffin/cupcake pan.

Together: In a medium bowl, combine the eggs, milk, zest, and salt & pepper- whisk to combine. Evenly distribute the spinach red pepper into the 6 muffin tins and then carefully pour the egg mixture over the top of the vegetables. Fill each one to the top and then sprinkle with cheese.

Adult: Place into the preheated oven and bake for 20 minutes.

Together: Cool and then invert the pan to release.