Green power mini frittatas with spinach and feta

Name: mini frittata spinach feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 8
Cuisine: Modern Australian
Ingredients: 2 teaspoon olive oil; 1 small leek (200g), sliced thinly; 1/2 clove garlic, crushed; 3 cups (120g) firmly packed baby spinach leaves, chopped finely; 5 eggs; 1/2 cup (125ml) pouring cream; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh dill; 100 gram goat's feta, crumbled

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

Sep 13, 2018 4:45am

15 mins preparation
20 mins cooking
Makes 8

Ingredients

2 teaspoon olive oil
1 small leek (200g), sliced thinly
1/2 clove garlic, crushed
3 cups (120g) firmly packed baby spinach leaves, chopped finely
5 eggs
1/2 cup (125ml) pouring cream
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh dill
100 gram goat's feta, crumbled

Method

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.