Green power mini frittatas with spinach and feta

Easy, freezable mini frittatas are an idea make-ahead breakfast option, packed with vitamin-rich greens and protein-rich egg and feta.
Mini frittatas with herbs, spinach, and fetaJames Moffat



1.Preheat oven to 180°C/350°F. Line 8 holes of a 12-hole (1/2 cup/80ml) muffin pan with paper cases.
2.Heat oil in a medium saucepan over medium heat; cook leek, stirring, for 3 minutes. Add garlic; cook for 2 minutes or until leek is soft. Add spinach; cook, stirring, 30 seconds or until wilted. Remove from heat. Set aside.
3.Whisk eggs, cream and herbs in a medium jug; season.
4.Divide spinach mixture into pan holes; pour in egg mixture, then top with feta.
5.Bake frittatas for 20 minutes or until set. Leave in pan for 5 minutes before serving warm or at room temperature.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.


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