Spinach and feta frittatas

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Spinach and feta frittatas.
Spinach and feta frittatas.
Prep Time: 20 min
Servings: Makes about 6 frittatas
Cooking Time: 40 min
  • 1 - onion, chopped
  • - oil for shallow frying
  • 500ml - chopped spinach
  • 4-6 - black olives, chopped (optional)
  • 6 - eggs, beaten
  • 45-60ml - plain full-cream yoghurt
  • - a generous pinch of nutmeg or paprika and mustard powder
  • - salt and freshly ground pepper
  • 180ml - feta or white cheddar cheese, grated
  • - a few chopped tomatoes
  • - balsamic vinegar
  • - a little sugar

Preheat the oven to 180°C. Grease a large muffin tin with nonstick spray.

1 Heat the oil in a pan and fry the onion until soft. Add the spinach and olives, mix and divide the mixture between the muffin hollows.

2 Beat the eggs and yoghurt together. Season with nutmeg or paprika/mustard powder and salt and pepper.

3 Pour over the spinach mixture in each hollow. Sprinkle the cheese over.

4 Bake for about 40 minutes until the egg mixture has set.

5 Lightly loosen around the edges and remove from the muffin tin.

6 To serve Mix the tomatoes with a little balsamic vinegar and add a little sugar. Serve the frittatas lukewarm or room temperature with the tomatoes.

TIP You can use this recipe to make a tart with a rice crust. Mix cooked rice with 2 whisked egg whites and line a tart tin with it. Add the filling and bake as described. I sometimes make a breakfast strata with the spinach mixture. Just arrange bread slices in an ovenproof dish and top with the mixture (you can prep this the night before). Then bake it just before serving.

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