Spinach and feta mini frittatas
2 tbsp olive oil
2 onions, chopped
diced tomato or capsicum
1 pinch salt
120g spinach, washed and chopped
75ml (⅓ cup) milk
125g feta cheese, diced
- Heat the oven to 180°C (160° fan). Grease 12 muffin tins.
- Heat the oil in a frying pan and cook the onions, stirring, for 5 minutes. Add the salt, pepper, tomato, capsicum and spinach and cook, stirring, for 1 minute until wilted. Divide between the tins and set aside.
- Beat together the eggs and milk and divide evenly between the tins. Sprinkle each with feta cheese.
- Bake for 10–12 minutes until puffy and golden.
Tip: Add diced ham, sundried tomato or corn for a new flavour. Make a big batch on the weekend and wrap and freeze individually. Defrost in the fridge overnight before adding to kids' lunchboxes.