Mini Spinach and Leek Frittatas
Mini Spinach and Leek Frittatas
Course: LunchMakes
12
Prep time
10
minutesCooking time
25
minutesThese mini spinach and leek frittatas are a great addition to kids lunch boxes or a snack throughout the day.
Ingredients
8 Eggs
1 Cup of chopped Leek
120g of Baby Spinach
2/3 cup (70g) of Feta cheese
1/4 Cup of Milk
1 Teaspoon of Butter
1 Tablespoon of Olive Oil
Salt to taste
Black pepper to taste
Directions
- Preheat oven to 200 Degrees Celsius
- Wash spinach and leek thoroughly
- In a medium fry pan, add the Olive oil, butter and leek. Cook until leek is soft but not brown.
- Add the spinach until they wilt.
- Remove the pan off the heat and start to crumb the Feta cheese
- In a medium bowl, whisk the eggs, milk, salt, pepper and crumbed Feta cheese
- Spray a 12 cup muffin tin with canola oil and set aside
- Pour the egg mixture in each muffin tin to about 1/3 full. Place the spinach and leek mixture evenly and pour the rest of the egg mixture.
- Bake for 25 minutes at 220 Degrees Celsius or until brown