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Mini Frittatas with Spinach and Sundried Tomato

30 Minutes
6 Servings
8 Ingredients

Description

If you don’t have time to make breakfast every morning, use Sundays to shop for the best ingredients and prep these Mini Frittatas with Spinach and Sundried Tomato. It’s one simple way to take charge of your resolutions to eat well, and perfect for the whole family. Pack them in your kid’s lunchbox – or your own to snack on at the office.

Made with Grade 1 Simple Truth Free-Range Eggs, which are selected from local farms, these grab-and-go breakfast bites are all about goodness. Add to that iron-packed spinach and sundried tomatoes – a great source of vitamin C, and you have a breakfast muffin packed with nutrients.

Try this Mini Frittatas with Spinach and Sundried Tomato recipe and set your wellness goals free. You can shop all the ingredients at Checkers, or with Sixty60 to have them delivered to your door in 60 minutes.

Directions

1.  Preheat the oven to 180ºC.

2. Crack the eggs into a bowl and whisk until frothy.

3. Fold in the spinach, spring onions, feta and sundried tomatoes and season with salt and pepper.

4. Lightly grease a muffin tray with a little grape seed oil and pour the egg mixture into each cup.

5. Bake in oven for about 15 – 20 minutes, or until the eggs are fully set.

6. Remove from the oven and store in an airtight container until ready to enjoy.
 

Ingredients

  • 6 large Simple Truth Free-Range Eggs
  • ⅓ cup (90ml) feta or Simple Truth Plant-Based Sundried Tomato & Herb Salad Blocks
  • 250g spinach; steamed and roughly chopped
  • 2 spring onions; finely chopped
  • ½ cup (125ml) sundried tomatoes; roughly chopped
  • Simple Truth Cold-Pressed Grapeseed Oil; for greasing
  • Salt and freshly ground pepper