This is a delicious Spinach and Feta Frittata. Enjoy it for breakfast, lunch, or dinner.
- 2 cups baby spinach, chopped.
- 60g feta, cubed.
- 7 eggs.
- Salt and pepper to taste.
Mix the spinach and feta cheese together in a bowl.
Line your muffin tin with paper cups.
Spoon the mixture into the paper cups.
Fill cups with about 2 spoons per cup. Remember as this muffin bakes it rises.
Whisk the eggs with salt and pepper.
Using a soup ladle, pour 1 ladle mixture into each cup.
If you want you can sprinkle some chia seed over the top before baking.
Pop into a preheated oven and bake at 180C for 15-20 minutes or until the tops of the muffins are nice and golden brown.
Prepared, tried, and tested by: Bobby Swanson