Mediterranean Frittata Bites with Arugula Salad

Name: Mediterranean Frittata Bites with Arugula Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 eggs; 0.25 cup heavy cream; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoon olive oil (extra virgin); 2 cup fresh spinach; 0.25 cup sun-dried tomatoes (chopped, oil-packed, drained); 0.25 cup feta cheese (crumbled); 4 cup fresh arugula; 1 tablespoon lemon juice; 0.5 teaspoon dried oregano

Fluffy, savory egg frittata bites packed with spinach, sun-dried tomatoes, and salty feta, served with a bright and peppery arugula salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.35/serving

Dietary

Vegetarian
Keto
Gluten-Free
Nut-Free
Soy-Free
Pescatarian
Low-Carb
Low-Sugar

Ingredients

8 eggs
0.25 cup heavy cream
0.75 teaspoon salt
0.5 teaspoon black pepper
3 tablespoon olive oil (extra virgin)
2 cup fresh spinach
0.25 cup sun-dried tomatoes (chopped, oil-packed, drained)
0.25 cup feta cheese (crumbled)
4 cup fresh arugula
1 tablespoon lemon juice
0.5 teaspoon dried oregano

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or a small oven-safe skillet (about 8 inches).
In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until well combined and frothy.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 2 cups of fresh spinach and cook until wilted, about 2-3 minutes. Squeeze out any excess water from the spinach. Let cool slightly, then chop.
Stir the chopped sun-dried tomatoes, wilted spinach, and crumbled feta cheese into the egg mixture.
Pour the egg mixture into the prepared muffin tin (filling about 3/4 full) or skillet. Bake for 12-15 minutes for muffin tin or 15-20 minutes for a skillet, or until the frittata is set and lightly golden. While frittata bakes, prepare the salad.
For the Zesty Arugula Salad: In a medium bowl, combine 4 cups of fresh arugula. In a separate small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon dried oregano. Season with a pinch of salt and pepper. Pour dressing over arugula and toss to coat.
Let frittata bites cool for a few minutes before serving. Serve warm with the Zesty Arugula Salad.

Notes

Frittata bites are fantastic for meal prep! They can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

Calories: 390
Protein: 19.5 g
Carbohydrates: 8 g
Fat: 32 g
Fiber: 2.5 g
Sodium: 650 mg
Saturated Fat: 11 g
Sugar: 3 g
Cholesterol: 410 mg