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Spinach and cheese frittatas
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Prep Time:
15 minutes
15 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Ingredients:
- 500g spinach
- 8 eggs
- 180g semi-dried tomato
- 250.00 ml grated parmesan cheese
- 250.00 ml grated mozzarella cheese
- 62.50 ml toasted pine nuts
- grated parmesan cheese, extra, to serve
Instructions:
- Preheat your oven to 180ºC. Grease a muffin pan with 1/3-cup capacity. Wash and remove spinach leaves from stalks. Place them in a large heatproof bowl, cover with boiling water, and let stand for 1 minute. Drain, rinse under cold water, then squeeze out excess water. Roughly chop the spinach.
- Beat eggs with salt and pepper until small bubbles form. Mix in spinach, tomatoes, parmesan, mozzarella, and nuts until evenly incorporated.
- Transfer the mixture into the greased muffin tin. Bake for 25-30 minutes until firm to the touch. Let it cool in the tin for 5 minutes, then flip onto a wire rack. Finish by sprinkling with parmesan and serve.
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