Spinach and feta mini frittatas


These tasty frittatas use one 120g bag of pre-packed spinach leaves. You can add other cooked vegetables as well. Perfect for a grab and go breakfast or easy lunchbox filler.

Preparation & Cooking time: 30 minutes
Difficulty: Easy
Servings: Makes 12 mini frittatas


2 tbsp olive oil
2 onions, chopped
¼ tsp pepper
1 pinch salt
120 g | spinach, washed and chopped
8 eggs
75 ml | ⅓ cup milk
125 g feta cheese, diced


1 Heat the oven to 180°C (160° fan). Grease 12 muffin tins.

2 Heat the oil in a frying pan and cook the onions, stirring, for 5 minutes. Add the salt, pepper and spinach and cook, stirring, for 1 minute until wilted. Divide between the tins and set aside.

3 Beat together the eggs and milk and divide evenly between the tins. Sprinkle each with feta cheese.

4 Bake for 10-12 minutes until puffy and golden.


Tip: Add diced ham, sundried tomato or corn for a new flavour. Make a big batch on the weekend and wrap and freeze individually. Defrost in the fridge overnight before adding to kid's lunchboxes.