These little egg ‘muffins’ are the perfect size for a quick snack or on-the-go lunch. Mini green frittatas are easy to make and a pretty good lunch meal for the whole family.
- 2 tsp. olive oil
- 1 leek, thinly sliced
- ½ garlic clove, minced
- 3 cups baby spinach leaves, finely chopped
- 5 eggs
- ½ cup cream
- 1 Tbsp. chopped mint leaves
- 1 Tbsp. chopped basil leaves
- 1 Tbsp. chopped dill
- 100 grams feta, crumbled
PREHEAT oven to 180°C. Line a muffin tin with paper cases.
HEAT oil in a pan over medium heat. Add leeks and cook for 3 minutes. Add garlic and spinach and cook for 2 minutes. Remove from the heat and set aside.
WHISK eggs, cream and herbs together in a bowl, then season with salt and pepper. Divide spinach mixture between the paper cases, pour in the egg mixture and top with feta.
BAKE frittatas for 20 minutes or until set. Serve warm or at room temperature.
TIP: Refrigerate the mini frittatas in an airtight container for up to 3 days or freeze for up to 1 month.