Molly Yeh’s Spinach Egg Bites | Girl Meets Farm | Food Network

This is Molly’s secret eggy weapon to getting some veggies and protein into her kids. They’re basically little frittatas baked in a cupcake shape, and it’s all about the marketing when it comes to getting your kids to eat something. Tell them they’re spinach egg cupcakes and see what happens!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Spinach Egg Bites
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 12 bites

Ingredients

Vegetable oil cooking spray, for the muffin pan
6 large eggs
1 cup grated fontina cheese
1/2 cup whole-milk cottage cheese
1/4 cup half-and-half
1 cup baby spinach
Kosher salt and freshly ground black pepper
1/2 cup finely chopped red, yellow and orange baby bell peppers (5 or 6 peppers)
Flaky salt, for sprinkling
Crushed red pepper flakes, optional, for sprinkling
Full-fat plain Greek yogurt, for serving
Fresh flat-leaf Italian parsley leaves, for serving
Fresh cilantro leaves, for serving

Directions

Place an oven rack in the middle position. Preheat the oven to 325 degrees F. Spray a 12-space nonstick or silicone muffin pan with cooking spray; set aside.

Bring a kettle of water to a boil over medium-high heat.

Into the carafe of a high-speed blender, add the eggs, fontina, cottage cheese and half-and-half. Blend on high speed until thoroughly incorporated. Add the spinach and pulse a few times to incorporate. Season with a couple good pinches of salt and several grinds of black pepper.

Pour the egg mixture into the prepared muffin pan, dividing equally among each space. Sprinkle with the chopped bell peppers.

Set the muffin pan in a shallow roasting pan or baking dish and pour in enough boiling water to come halfway up the sides of the muffin pan. Bake until the frittatas are just set, 18 to 20 minutes. Let cool in the water bath.

To unmold, loosen the sides of each frittata with a butter knife (or if using a silicone mold, pop them out). Set a cutting board or large serving platter over the muffin pan and invert to unmold.

To serve, sprinkle the frittatas with flaky salt and crushed red pepper flakes, if using. Top with a dollop of yogurt and a shower of parsley and cilantro leaves.

Cook’s Note
The frittatas can be made ahead and wrapped in plastic. Store in the refrigerator and allow to return to room temperature or warm in a low oven before serving. You can also freeze the frittatas, then thaw them in the refrigerator. Warm in a low oven before serving.

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Molly Yeh’s Spinach Egg Bites | Girl Meets Farm | Food Network

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