Fitness - Spinach and Feta Mini Frittatas
Light, high-protein mini frittatas baked in a muffin tin with baby spinach and low-fat feta.
Ingredients
| 1 large handful | baby spinach leaves, shredded |
| 60 g | salt-reduced, low-fat feta cheese |
| 6 | large eggs |
| — | pepper, to taste |
Instructions
- Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray.
- Evenly distribute the spinach and feta between the 6 muffin cups.
- Whisk together the eggs and pepper in a large bowl, until blended. Transfer this mixture to a pouring jug.
- Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden.
- Once cooled, you can store the frittatas in the fridge. Enjoy!