The beet

Contributed by Robert Sawyer, R & D Chef

Spinach, Mushroom, and Feta Frittata Bites are a delicious and savory bite-sized treat, perfect for breakfast, brunch, or as a healthy snack. Packed with protein and veggies, they offer a satisfying flavor balance with a slightly tangy bite from the feta and the richness of the eggs. These frittata bites are not only nutritious but also versatile, making them ideal for meal prep or a crowd-pleasing appetizer. Enjoy them warm or at room temperature for a tasty, on-the-go snack.

Recipe: Spinach, Mushroom, and Feta Frittata Bites

Ingredients

• 8 Whole eggs
• 2 tbsp. Heavy cream
• 1 tbsp. Cooking oil (avocado oil or canola oil)
• 2 cloves Garlic
• 5 oz. Feta cheese; crumbled
• 8 oz. Cremini mushrooms; sliced
• 8 oz. Fresh baby spinach
• ½ tsp. Kosher salt (for eggs)
• ¼ tsp. Kosher salt (for vegetables)
• Pinch ground black pepper
• Cooking spray; as needed

Directions

1. Preheat oven to 375 degrees. Coat muffin tins with cooking spray.
2. In a bowl beat eggs with heavy cream, ½ tsp. of salt and a pinch of black pepper. Set aside.
3. In a large sauté pan, over medium-high, heat oil. Add mushrooms to hot pan and cook.
4. Lower heat to medium and add in garlic once the mushrooms have become tender. Once the garlic has become tender add in spinach and ¼ tsp salt.
5. Once spinach has wilted set the vegetables aside in a bowl to cool.
6. In a bowl beat eggs with heavy cream, ½ tsp. of salt and a pinch of black pepper. Add the sauteed vegetables and mix.
7. Divide the egg and vegetable mixture evenly into the muffin cups. Sprinkle feta cheese evenly in each muffin cup on top of the egg mixture. 
8. Add muffin pan to preheated oven and cook for 15-20 minutes or until a toothpick inserted to the eggs comes out clean.
9. Cool slightly before removing frittata bites from muffin tins.
10. Frittata bites can be stored in refrigerator up to 4 days and reheated in the microwave or air fryer for an easy on the go breakfast.

About Chef Robert

Robert joined the Whitsons team last year as an R&D Chef in our prepared meals facility in Islandia, NY. Robert got his start in the culinary and hospitality early on at the age of 13 working in restaurants during the summers. With a passion for cooking he pursued a Hospitality Management Degree at SUNY Delhi, in upstate New York. While attending SUNY Delhi he was a member of the National Champion Student ACF competition team. Robert’s career has taken him in many directions after graduating, starting in restaurants, country clubs, professional sports, and leading him to his current environment of research and development for the past 5 years.