Mini Spinach Ricotta Frittatas

Ingredients

• 3 tablespoons olive oil

• 1 small onion, chopped

• 1 garlic clove, minced

• 3 eggs

• 1 1/2 cups (12 ounces) whole-milk ricotta (Calabro is my favorite brand)

• 1 heaping cup grated whole-milk mozzarella (I like Polly-O or Trader Joe's)

• 1/3 cup freshly grated parmesan

• 3 cups chopped or baby spinach (around 6 ounces)

• 1-2 tablespoons finely chopped fresh dill (or another herb of your choosing: cilantro, mint, basil, parsley, chives, or a lesser amount of thyme or marjoram)

• 3/4 teaspoon kosher salt

• Black pepper

Directions

1. Heat the oven to 350 and grease the 12 wells of a standard muffin tin.

2. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute.

3. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the spinach mixture, the dill, and the salt and pepper, and stir well. Season this aggressively. If you're too shy to taste it raw (fair enough), microwave a tiny bit and check for salt.

4. Divide the mixture in the muffin cups (I use an ice cream scoop, but a 1/3-cup measure would work well), and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate – or try a little of both.

Source: diaTribe.org