Savory mini frittatas filled with garlic, scallions, and greens for a delicious fusion-style morning bite.
# What You'll Need:
→ Vegetables & Aromatics
01 - 4 scallions, thinly sliced
02 - 3 garlic cloves, minced
03 - 1/2 cup chopped baby spinach, optional
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk or unsweetened plant milk
06 - 1/4 cup shredded cheddar cheese or mozzarella, optional
→ Seasonings
07 - 1 tablespoon soy sauce
08 - 1/2 teaspoon toasted sesame oil
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt, optional
→ Oils
11 - 1 tablespoon vegetable oil
12 - Cooking spray or additional oil for greasing muffin tin
# How to Make It:
01 - Set oven to 375°F. Generously grease a 6-cup muffin tin with cooking spray or oil.
02 - Warm vegetable oil in a small skillet over medium heat. Add scallions and garlic; sauté 1–2 minutes until aromatic. Add spinach, if using, and cook for an additional minute until wilted. Take off heat and let cool briefly.
03 - In a large mixing bowl, whisk together eggs, milk, soy sauce, toasted sesame oil, black pepper, and salt. Fold in cheese, if using.
04 - Add sautéed scallion and spinach mixture to the whisked eggs. Stir until evenly integrated.
05 - Evenly distribute the mixture into the muffin tin compartments, filling each to about three-quarters capacity.
06 - Bake in preheated oven for 16–20 minutes, until frittatas are well-risen and completely set in the centers.
07 - Allow frittatas to rest in the tin for 2–3 minutes. Release edges with a knife and carefully remove frittatas. Serve warm or at room temperature.
