Mini Summer Frittatas with Quail Eggs
- Prep time: 15 minutes
- Cook time: 15-18 minutes
- Serves: 4-6
Each bite is a symphony of tastes and textures! The zing of creamy goat cheese mingles with the subtle sweetness of bell peppers and the savory crunch of bacon, while fresh spinach infuses these mini frittatas with a burst of vibrant color and wholesome goodness — the perfect appetizer for your summer gatherings. :)
Ingredients
- 18 quail eggs
- 1/2 cup goat cheese
- 1/4 cup milk
- 1/2 cup cooked bacon, finely chopped
- 2 tsp salt
- Half bell pepper, finely chopped
- 1 cup spinach, chopped
Instructions
Preheat oven to 350˚F (175˚C).
In a bowl, whisk quail eggs together until well scrambled.
Add goat cheese and milk and whisk to combine. Add bacon, salt, bell peppers, and spinach and mix until combined.
Place frittata mix in molds (making sure to grease the molds if using cupcake tins) filling 3/4 of the way, and bake for 10-15 minutes or until the eggs are set. Let cool slightly before eating. They can be stored in the fridge for up to 3 days or frozen for up to a month!
Enjoy!
