Spinach and Feta Mini Frittatas

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

250 g

Frozen Spinach , chopped, thawed

100 g

Sun-Dried Tomatoes

1 clove

Garlic , minced

300 g

Feta Cheese , crumbled

30 g

Self-Rising Flour

10

Eggs

as needed

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Pour Olive Oil (as needed) into a frying pan over medium heat. Add Garlic (1 clove) and Frozen Spinach (250 g) . Stir around for about 2-3 minutes, or until any excess liquid has evaporated.

Step 2

Add Sun-Dried Tomatoes (100 g) . Stir until the mix is fragnant. Take the pan off the stove and allow it to sit on the side and cool.

Step 3

Put Eggs (10) in a large mixing jug. Add Self-Rising Flour (30 g) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir the mix with a whisk until it's smooth.

Step 4

Then add the cooled spinach and tomato mixture and stir it in. Add in the Feta Cheese (300 g) and stir.

Step 5

Get a 12-hole muffin pan and grease the holes. Carefully divide the mixture between the holes.

Step 6

Preheat the oven to 375 degrees F (190 degrees C).

Step 7

Bake the muffin for 20 minutes.

Step 8

Turn off the oven and leave the pan in for an additional 5 minutes.