FLORENTINE FRITTATA MUFFINS

This recipe is loaded with spinach and cream cheese with a whisper of nutmeg, harkening to the flavors of classic creamed spinach. These fun, personal-sized frittatas are baked in a standard-size muffin pan, rather than the 10-inch skillet. They are an easy way to serve a hungry crowd or make in big batches and freeze for fast-moving mornings or graband-go, protein-rich snacks. Once baked and cooled, seal in a zip-close bag and freeze for up to three months. To reheat, place on a plate and microwave on high for 45 seconds to 1 minute.

10 large eggs

1/2 cup whole Greek yogurt

6 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped sweet onion

3 cloves garlic, minced

1 (5-ounce) bag fresh spinach, chopped 4 ounces cream cheese, cubed

1/8 teaspoon ground nutmeg 2 tablespoons chopped chives (optional)

Heat the oven to 350 degrees with the rack in the center position.

Generously coat a 12-cup muffin pan with cooking spray. Set aside.

In a 2-quart batter mixing bowl or medium-size mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, salt and black pepper. Whisk gently until fully incorporated. Set aside.

Meanwhile, heat a 10-inch skillet over medium heat. Add the olive oil and butter and let the butter melt and foam, about 1 minute. Add the onion and garlic and saute for 5 minutes, or until soft. Add the spinach and cook, stirring with a wooden spoon, for 1 minute, until wilted. Stir in the cream cheese and let melt, about 3 to 4 minutes. Add the nutmeg and stir in completely. Remove from the heat. Let cool for 2 minutes.

Add the creamed spinach to the frittata mixture and gently fold to combine.

Using a ladle, carefully fill each cup of the muffin pan with the frittata mixture.

Bake for 18 minutes, or until the centers of the mini frittatas are completely set.

Remove from the oven and place on a wire rack. Let the frittatas cool in the pan for 5 minutes.

Run a kitchen knife around the edges of the muffins. They should easily pop out. Transfer them to a serving platter. Sprinkle with the chives, if desired. Serve.

The frittatas can be stored in an airtight zip-close bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes 12 muffin-size frittatas.

Per frittata: 141 calories (percent of calories from fat, 62), 8 grams protein, 6 grams carbohydrates,1 gram total sugars, 1 gram fiber, 10 grams total fat (4 grams saturated), 169 milligrams cholesterol, 300 milligrams sodium.

A standard-size muffin pan is a handy swap for a 10-inch skillet to create personal-sized frittatas for a hungry crowd or freeze-and-reheat grab-and-go meals. This recipe is loaded with spinach and cream cheese with a touch of nutmeg, harkening the flavors of classic creamed spinach.