Spinach and feta mini frittatas

Last updated: 15 December 2020
Preparation: 20 minutes
Cook: 10 minutes
Servings: 12 servings
Dietary: Vegetarian


2 tbsp olive oil
2 onions, chopped
diced tomato or capsicum
tsp pepper
1 pinch salt
120g spinach, washed and chopped
8 eggs
75ml (⅓ cup) milk
125g feta cheese, diced


  1. Heat the oven to 180°C (160° fan). Grease 12 muffin tins.
  2. 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.
  3. Beat together the eggs and milk and divide evenly between the tins. Sprinkle each with feta cheese.
  4. 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.