Green Power Mini Frittatas with Spinach and Feta

Main

Prep Time: 15 min Cook Time: 20 min Total Time: 35 mins Servings: 8 Source:

Ingredients

2 teaspoon olive oil

1 small leek (200g), sliced thinly

1/2 clove garlic, crushed

3 cups (120g) firmly packed baby spinach leaves, chopped finely

5 eggs

1/2 cup (125ml) pouring cream

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill

100 gram goat's feta, crumbled

Directions

Preheat oven to 180°C/350°F. Line 8 holes of a 12-hole (1/2 cup/80ml) muffin pan with paper cases.

Heat oil in a medium saucepan over medium heat; cook leek, stirring, for 3 minutes. Add garlic; cook for 2 minutes or until leek is soft. Add spinach; cook, stirring, 30 seconds or until wilted. Remove from heat. Set aside.

Whisk eggs, cream and herbs in a medium jug; season.

Divide spinach mixture into pan holes; pour in egg mixture, then top with feta.

Bake frittatas for 20 minutes or until set. Leave in pan for 5 minutes before serving warm or at room temperature.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.