Welcome to Wellness Wednesdays, where each week we'll show you how to make your life just a little bit better. From fitness to food, mindfulness and even love, check back each week for more tips on making this your best year yet.
Dive into this healthy, no fuss breakfast, which is perfect for both busy weekdays and lazy brunches! This easy spin on a breakfast staple is simple and delicious, so you're going to want to make them again and again. See below for the full recipe, and watch Phoebe make them in the video above!
Green Egg (No Ham) Frittata Bites
Makes 12 bites
- 2 tablespoons olive oil, plus more for greasing
- 2 small shallots, thinly sliced
- 5 ounces baby spinach or arugula, roughly chopped
- 1/4 cup finely chopped sundried tomatoes (about 6)
- Sea salt
- 8 large eggs
- 1/2 cup unsweetened almond or organic whole milk
- 1/4 cup finely grated aged Manchego or Pecorino
- 1/4 teaspoon fresh ground black pepper
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high heat. Sauté the shallots until soft and beginning to brown, about 5 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove the skillet from the heat, stir in the sundried tomatoes, and season lightly with sea salt. Set aside to cool slightly.
- Meanwhile, in a 4-cup liquid measuring cup with a spout, whisk the eggs and milk, until the whites are completely incorporated. Add the cheese, 1/2 teaspoon sea salt, and black pepper.
- Grease or spray a muffin pan with olive oil. Fill the prepared cups halfway with the egg mixture, and divide the greens between them. Pour the remaining egg mixture on top, making sure there's 1/4 inch of room left. (They will puff up!)
- Bake for 20 minutes, or until the frittata bites are golden brown around the edges. Let them cool in the pan until they pull away from the sides, about 5 minutes. Slide a rubber spatula around the edges to loosen the frittatas. Unmold and serve warm—the bites can be stored in the fridge for up to 4 days and reheated.
This recipe is adapted from Phoebe Lapine's (@phoebelapine) book The Wellness Project.