Spinach and Feta Frittatas
Healthy Living for Life, however use of low fat ingredients optional as far as I’m concerned 
INGREDIENTS:
Olive oil spray
150g English spinach leaves
1 garlic clove, crushed
2 eggs
1/4 cup milk
1 tablespoon finely grated parmesan cheese
70g feta cheese, cut into 1cm cubes
DIRECTIONS:
Lightly coat a six hole muffin tin with olive oil spray. Preheat the oven to 200 degrees celcius. Put the spinach and garlic in a saucepan over medium heat. Cover and steam for 3 minutes, or until the spinach has wilted. Allow the spinach to cool slightly, then squeeze out any excess liquid and roughly chop the leaves.
In a bowl, whisk together the eggs, egg whites, milk and parmesan. Stir in the spinach and season with freshly ground black pepper.
Spoon the mixture into the prepared muffin holes, filling each three-quarters full. Lightly press three feta cubes into the top of each frittata. Bake for 15 minutes or until the fritattas are fold and set. Serve immediately, as they will deflate quite quickly. Serving suggestion: On top of a toasted English muffin with grilled tomatoes.
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| Category Rating Source |
Breakfast 3 out of 5 Jenny Craig |
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