Personal-size egg frittatas, topped with spinach shamrocks, make an adorable St. Patrick’s Day breakfast that isn’t full of green food dye.
Mini goat cheese frittatas, baked in ramekins, make an easy breakfast feel special. Fill them with green vegetables, like bell peppers and spinach, then top each with a spinach shamrock and you have a St. Patrick’s Day breakfast that’s as healthy as it is cute.
These frittatas are as easy as chopping some veggies and whisking some eggs. You can really use whatever produce you have in the refrigerator to change these up to your liking.
Shamrock mini frittatas recipe
- Cooking spray
- 1/2 cup baby spinach
- 1/2 green bell pepper, chopped
- 2 tablespoons goat cheese (chevre)
- 4 eggs
- 1/4 teaspoon kosher salt
- Dash fresh ground pepper
- Preheat oven to 400 degrees F. Use cooking spray to grease the inside of 2 oven-safe ramekins.
- Find the 2 largest pieces of spinach, and use a 1-1/2 inch shamrock cookie cutter to cut out 2 spinach shamrocks. Set aside.
- Layer the rest of the spinach, bell pepper and goat cheese in the ramekins.
- In a glass, use a fork to whisk together the eggs, salt and pepper.
- Slowly pour half of the beaten eggs into each ramekin.
- Place the ramekins in a larger baking dish (in case of spillover) and bake for 25 minutes, or until almost completely set.
- Gently press one spinach shamrock into the top of each frittata, and return to oven for another 3-5 minutes.
- Remove from oven and let cool 5 minutes before serving.