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Mini leek frittatas recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Fetta and greens mini frittatas: nutritious and flavorful bite-sized treats.
Ingredients:
  • 30g butter, softened
  • 9.20 gm extra virgin olive oil
  • 1 leek, white and pale green parts only, thinly sliced
  • 70g broccoli
  • 40g spinach
  • 50g Australian Style Fetta, crumbled
  • 7 extra-large Free Range Eggs
  • 185ml milk
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced), then generously grease a 12-hole, ⅓ cup (80ml) non-stick muffin pan with butter.
  • In a medium frying pan over medium heat, heat oil and sauté leek for about 3 minutes until softened. Add broccoli and cook for an additional 2 minutes until bright green and tender-crisp, stirring frequently.
  • Take the pan off the heat and toss in the spinach, stirring until it wilts. Place the vegetables on a paper towel-lined plate to cool down.
  • Distribute the vegetables and feta evenly into each muffin cavity.
  • Whisk eggs and milk in a large jug until blended, then evenly distribute the mixture among muffin holes.
  • Bake for 20 minutes or until the center is just set. Allow to rest in the pan for 5 minutes before serving onto plates.

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