¼ cup chopped herbs: (ie. basil, parsley, tarragon...)
pinch of red pepper flakes
salt and pepper
Instructions
Preheat oven to 350°F. If you're using cast iron skillets, preheat those in the oven as well. (Otherwise grease little ramekins or 6 cups of a muffin tin and set aside).
Heat olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and a pinch of salt and pepper. Cook until spinach is just wilted, set aside.
In a medium bowl, whisk the eggs and milk. Add the cooked spinach and sun dried tomatoes. Pour mixture into prepared skillets and bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata).
Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.
Notes
This recipe can also be made in an 8 or 10 inch skillet. Add 2 (or more) additional eggs to fill a 12 inch skillet. Double recipe to fill 12 muffin cups.
Recipe by Love and Lemons at https://www.loveandlemons.com/mini-spinach-sun-dried-tomato-frittatas/