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Kids and family

Mini Frittatas With Spinach

Packed with vegetable lunch frittatas that your kid will love.

Start cooking

Tools

Details

8

Ingredients

9

Steps

Time

10'

Prep

20'

Cooking

30'

Total

Ingredients

How many servings?

  • 2 tablespoonsolive oil
  • 1onion
  • 100 gbaby spinach, chopped
  • 4 largeeggs
  • 2 tablespoonsmilk
  • 60 gcheddar
  • 2 tablespoonsfreshly chopped chives
  • 1/2 teaspoonsalt
  • 4 tablespoonsolive oil
  • 2onion
  • 200 gbaby spinach, chopped
  • 8 largeeggs
  • 4 tablespoonsmilk
  • 120 gcheddar
  • 4 tablespoonsfreshly chopped chives
  • 1 teaspoonsalt
  • 6 tablespoonsolive oil
  • 3onion
  • 300 gbaby spinach, chopped
  • 12 largeeggs
  • 6 tablespoonsmilk
  • 180 gcheddar
  • 6 tablespoonsfreshly chopped chives
  • 1,5 teaspoonsalt
Make it now
  • Step 1

    Peel and quarter the onion.

  • Step 2

    Attach the Slicer/Shredder attachment onto the stand mixer. Shred the onion on speed 4.

  • Step 3

    Heat olive oil in a large skillet over medium-high heat.

  • Step 4

    Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.

  • Step 5

    Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.

  • Step 6

    Using the Slicer/Shredder attachment, shred cheddar on speed 4 into a bowl. Add eggs, milk, salt and chives.

  • Step 7

    Whisk on speed 4 for 90 seconds in a stand mixer fitted with the Wire Whip. Add the onions and spinach and whisk on stir speed until ingredients are well blended.

  • Step 8

    Grease a 6-hole muffin pan and pour a large spoon of the egg mixture into each muffin hole.

  • Step 9

    Bake for 20 minutes in a 170°C pre-heated oven until the center of the frittatas are set and no longer jiggly.

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Mini Frittatas With Spinach

Step 1

Peel and quarter the onion.

Step 2

Attach the Slicer/Shredder attachment onto the stand mixer. Shred the onion on speed 4.

Step 3

Heat olive oil in a large skillet over medium-high heat.

Step 4

Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.

Step 5

Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.

Step 6

Using the Slicer/Shredder attachment, shred cheddar on speed 4 into a bowl. Add eggs, milk, salt and chives.

Step 7

Whisk on speed 4 for 90 seconds in a stand mixer fitted with the Wire Whip. Add the onions and spinach and whisk on stir speed until ingredients are well blended.

Step 8

Grease a 6-hole muffin pan and pour a large spoon of the egg mixture into each muffin hole.

Step 9

Bake for 20 minutes in a 170°C pre-heated oven until the center of the frittatas are set and no longer jiggly.

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