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Deborah Ellaway

Feta & Spinach Frittata

Grease muffin tin. Sauté onions, garlic, spinach. Whisk eggs, milk, baking powder. Stir in spinach, feta. Divide into muffin cups. Bake until golden and firm. Enjoy these flavourful egg muffins!


✔️ Gluten Free

✔️ Low Carbs

✔️ Nut Free

✔️ Vegetarian


INGREDIENTS:

  • Onions 1 small

  • Garlic 2 clove

  • Baby Spinach 1 c

  • Eggs 4 medium

  • Egg White 5 medium

  • Plant Milk 1/3 c

  • Baking Powder 1 tsp

  • Feta Cheese 1/3 c

  • Herbs 2 tbsp

  • Extra-virgin Olive Oil 1 tsp


PREPERATION:

1. Preheat the oven to 190°C. Grease a muffin tin with ½ teaspoon of oil.

2. Chop the baby spinach, onion, and the herbs.

3. Finely chop the garlic and crumble the feta cheese. COOKING: 1. Heat a non-stick pan with ½ tsp. of oil over medium heat. Cook the onions and garlic until soft. Add the spinach and 1 tablespoon of water and cook until wilted. Once cooked, set aside.

2. Whisk together eggs, egg whites, milk, baking powder, and season with salt and pepper. Stir in the spinach mixture and add the crumbled feta cheese.

3. Divide the egg mixture evenly between 12 muffin cups. Bake until golden brown and firm to the touch, about 25 minutes


AMOUNT PER SERVING

  • Calories 203 cal

  • Protein 20 g

  • Carbs 6 g

  • Fat 11 g






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