Mini Egg Frittatas

Ingredients

• 6 large eggs
• 60ml semi-skimmed milk
• 80g baby spinach, roughly chopped
• 8 cherry tomatoes, halved
• 40g feta cheese, crumbled
• Salt and pepper
• Olive oil spray

Method

1. 1

   Preheat oven to 180°C. Spray a 6-hole muffin tin with olive oil.

2. 2

   Whisk eggs with milk, salt, and pepper.

3. 3

   Divide spinach and tomatoes between the holes.

4. 4

   Pour egg mixture over. Top with feta.

5. 5

   Bake 18–20 minutes until set and golden.

6. 6

   Cool slightly before removing. Store in fridge up to 3 days.