Spinach Feta Cheese Frittata Bites ほうれん草とフェタチーズのフリッタータバイト

This is the third iteration of the small egg bites series my wife made. This time she used spinach and dill. She also reused a “feta cheese dip” which we initially made for another dish but didn’t use because we thought it was too strong by itself. This was quite a good bites. Hopefully we may derive some health benefit from the added veggie greens.

Ingredients:
6 eggs
1/2 cup cream
1/4 cup Buttermilk
1 garlic  clove 
1/2 tsp Dijon mustard 
1/2 cup fresh dill, finely chopped
1/2 tsp salt
1 large package of  spinach, cooked without adding water, drained, finely chopped
Feta cheese dip*
1/2 log of goat cheese

*fetacheese dip
8 oz good-quality teta cheese (block form)
1 clove garlic, chopped
½ teaspoon dried oregano
1 teaspoon red pepper flakes
¼ cup olive oil
2 tablespoons water
1 teaspoon lemon juice

Directions:
In a bowl, whisk together the ingredients eggs through salt and set aside. In another bowl, mix together the feta cheese dip and the goat cheese until completely combined. Add the cooked spinach to the cheese dip and completely combine. Scoop the cheese mixture into mini muffin tins lined with paper cups. Do not fill completely. Gently pour the egg mixture over and around the cheese mixture. Bake in a 350 degree oven for 15 to 20 minutes until the eggs are set (shown in picture)

These cheese bites were quite different from the other ones my wife made recently. The feta cheese dip by itself was quite strong flavored but the addition of the spinach and goat cheese really tamed it down making it pleasantly savory. The egg mixture essentially formed a shell around the cheese mixture (which can be clearly seen in the cross section picture). The dill really added a good additional flavor dimension.