Frittatas are not quite an omelette and not really a quiche. They are quick and simple to whip up and what makes them so versatile is that you can mix and match your own healthy ingredients to your taste. Replace the tomatoes with olives or the spinach with peas, whatever you please.
Ingredients 250g fresh or frozen baby spinach
½ cup sun-dried tomatoes, roughly chopped
½ cup grated mozzarella cheese
¼ cup grated parmesan cheese
¼ cup pine nuts
Olive oil spray to grease
Salt and pepper to season
Preheat oven to 180°C, grease a muffin pan with olive oil spray.
Cook spinach in a saucepan of boiling water for 1-2 minutes. Rinse under cold water.
Squeeze excess moisture and roughly chop the spinach.
Whisk the eggs, salt and pepper together.
Add in the spinach and stir to combine.
Add in tomatoes, parmesan, mozzarella and pine nuts. Stir well to combine.
Spoon the mixture into the prepared muffin pan.
Bake for 25-30 minutes or until firm to the touch.
Allow the frittatas to cool in the pan for 5 minutes and transfer to a wire rack.
Top with extra parmesan or pine nuts and serve warm.