Garlic-Free Frittata with Herbs and Vegetables

Ingredients

• 4 tablespoons olive oil, for brushing the muffin tin
• 2 large onion, thinly sliced and sautéed until translucent
• 4 cloves garlic-infused oil (for garlic-free), for sautéing the onion
• 8 cups fresh spinach leaves, chopped and wilted
• 4 teaspoons chopped fresh parsley, for garnish
• 2 teaspoon chopped fresh chives, for garnish
• 2 teaspoon dried thyme
• 16-24 eggs, beaten
• 2 cup grated cheddar or other cheese, for serving (optional)

Method

1. 1Preheat the oven to 375°F (190°C).
2. 2Brush 6-8 muffin tin cups with olive oil for easy release.
3. 3Sauté the sliced onion in garlic-infused oil over medium heat until translucent.
4. 4Add the wilted spinach, stirring to combine and season with salt and pepper.
5. 5In a large bowl, whisk together the beaten eggs, chopped thyme, and a pinch of salt.
6. 6Pour the egg mixture over the spinach mixture and stir gently to combine.
7. 7Pour the egg mixture into the prepared muffin tin and smooth the tops with a spatula.
8. 8Bake the frittata in the preheated oven for 15-20 minutes, or until the eggs are set and the top is golden brown.
9. 9Remove the frittata from the oven and let it cool in the tin for 2 minutes before transferring it to a wire rack to cool completely.

Nutrition per serving