Spinach and Feta Frittatas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
150 g spinach leaves, english |
1 clove garlic, crushed |
2 eggs |
2 egg whites |
1/4 cup skim milk |
2 tbsp parmesan cheese, grated |
70 g low-fat feta cheese, cut into 1 cm cubes (18 cubes) |
Directions:
1. Preheat the oven to moderately hot 200`C (400`F/Gas 6). Place the washed spinach leaves and garlic in a saucepan, cover and steam for 3-5 minutes, or until the spinach is wilted.
2. Cool the spinach slightly and squeeze and excess liquid out of the leaves, then roughly chop.
3. Place the eggs, egg whites, skim milk and Parmesan cheese in a bowl and whisk to combine. Stir in the spinach. Season with salt and ground black pepper.
4. Spoon the spinach mixture into six 1/2 cup (125ml/4 fl oz) non-stick muffin holes, filling each three-quarters full. Place three cubes of low fat feta on top and press slightly into the mixture. Bake for 15 minutes, or until frittatas are golden and set. Serve immediately.
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