Fluffy egg bites with scallions and garlic, perfect for breakfast or snacks. Simple, delicious, and packed with flavor.
# Components:
→ Vegetables & Aromatics
01 - 4 scallions, thinly sliced
02 - 3 cloves garlic, 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 or mozzarella cheese (optional)
→ Seasonings
07 - 1 tablespoon soy sauce
08 - 1/2 teaspoon toasted sesame oil
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt (optional, adjust to taste)
→ Oils
11 - 1 tablespoon vegetable oil
12 - Cooking spray or extra oil for greasing muffin tin
# Directions:
01 - Preheat oven to 375°F. Grease a 6-cup muffin tin thoroughly with cooking spray or oil to prevent sticking.
02 - Warm vegetable oil in a small skillet over medium heat. Add sliced scallions and minced garlic; sauté for 1 to 2 minutes until fragrant. Stir in spinach if using and cook for 1 additional minute until wilted. Remove from heat and cool slightly.
03 - In a mixing bowl, vigorously whisk the eggs, milk, soy sauce, toasted sesame oil, black pepper, and salt. Incorporate the shredded cheese if using.
04 - Add the cooled scallion mixture to the egg base and gently stir to evenly combine.
05 - Distribute the mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
06 - Transfer muffin tin to oven. Bake for 16 to 20 minutes, until frittatas are puffed and set in the center.
07 - Allow frittatas to cool in tin for 2 to 3 minutes, then release gently with a knife. Serve warm or at room temperature.
