These spinach and feta mini frittatas couldn’t be easier to make – just eggs, sour cream, feta and spinach, that’s it!
Great for a quick and easy dinner or for a healthy work lunch.
Ingredients (makes 6):
1/3 cup sour cream
1 large handful baby spinach, finely chopped
50g feta, crumbled or diced into 1cm pieces
- Preheat oven to 180 degrees C and spray a 6 hole muffin tin with spray oil.
- Crack eggs into a jug and add sour cream, then whisk until well combined.
- Divide spinach and feta between muffins holes, pour over egg mixture, filling to about 3/4 full
- Bake for 15 minutes or until puffed up and golden brown