Mini pesto potato spinach frittatas are the perfect way to start your day
On the go? These high-energy pesto potato spinach frittatas are the perfect breakfast to keep you feeling full all morning.
|Report an Error|
Share via Email
Prep: 10 minutes
Cook: 24 minutes
Makes 24-26 mini frittatas
1 medium potato, diced
2 Tbsp olive oil + more for greasing pan
1 cup packed spinach, chopped
1/2 cup grated cheddar cheese
1/4 cup milk
1 1/2 Tbsp prepared pesto
salt and pepper to taste
Preheat oven to 375F. Grease a mini muffin pan with a little olive oil. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally.
Meanwhile, whisk together spinach, cheese, eggs, milk and pesto.
Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan.
Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through.
For more simple breakfast recipes, visit livinglou.com/breakfast
More on Metronews.ca
If you want to be able to cope with life’s little surprises you have to first know exactly where your money is going.
Take stock of your debts and devise a plan to pay them off while saving as much on interest as you can.