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.

  • 15 mins preparation
  • 20 mins cooking
  • Makes 8
  • Print


  • 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


  • 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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