Eggs and Real Cream are a perfect pairing for a quick weeknight dinner. While the frittatas are baking, make the fresh bruschetta topping, toss a side salad and dinner is ready!
- Prep: 10 min
- Cooking: 15 min - 20 min
- 8 oz (250 g) frozen chopped spinach thawed
- 8 eggs
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) 10% half-and-half Cream
- Salt and pepper
- 2 tomatoes chopped
- 1 small clove garlic minced
- 2 tbsp (30 mL) chopped fresh basil
- 1/4 cup (50 mL) freshly grated Canadian Parmesan cheese
Preheat oven to 375°F (190°C). Generously butter a 12-cup nonstick muffin pan or line with parchment paper or silicone liners.
In a sieve, drain thawed spinach, pressing to squeeze out excess liquid. In a bowl, whisk eggs until blended. Whisk flour into Cream; whisk into egg mixture. Stir in spinach and 1/4 tsp (1 mL) each salt and pepper.
Divide egg mixture among prepare muffin cups. Bake for 15 to 20 min or until puffed and just set. Let stand for 3 min.
Meanwhile, in a bowl, combine tomatoes, garlic, basil, Canadian Parmesan cheese and a pinch each, salt and pepper.
Run a knife around frittatas to remove from pan; serve topped with tomato bruschetta.
Purchase frozen spinach that is in cubes or loose-leaf rather than the block style so it’s easy to thaw just enough for this recipe.
Regular paper muffin liners will stick to the frittatas. Look for liners made from parchment paper or silicone at well-stocked supermarkets or kitchenware stores, or butter the pans well.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 186 mg|
|Vitamin A:||42 %|
|Vitamin B12:||41 %|