Garlic-Free Frittata with Herbs and Vegetables

Name: Garlic-Free Frittata with Herbs and Vegetables
Cook time: 25 min
Total time: 25 min
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)

25 min

A fresh and flavorful frittata that showcases the sweetness of sautéed onions and the earthiness of wilted spinach. The herbs and thyme add a fragrant and savory flavor that complements the eggs perfectly.

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

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