Reprinted from The Blood Type Diet Website (

Spinach and Feta Frittata Nests


A easy, tasty, and portable breakfast.

  • Vegetable oil cooking spray
  • 1-1/3 cups frozen shredded potatoes, defrosted (I used Simply Potatoes)
  • 2 teaspoons olive oil
  • 1 small shallot, chopped
  • 1 cup packed fresh spinach, chopped
  • 4 whole eggs
  • 4 egg whites
  • 4 sun-dried tomato halves, chopped
  • 1/2 cup feta cheese
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
How to make it:
  1. Heat oven to 425°F. Coat 4 muffin kins with cooking spray. Press the potato shreds into the bottom and up the sides of each cup, then bake until golden brown, about 15 minutes. Remove the nests from the oven and allow them to cool. Meanwhile, heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into tins; bake until firm in the center, 12 to 14 minutes.