Spinach & Fetta Frittatas

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Saturday newspaper The Weeekend West. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (301.3 g)
  • Calories 437.5
  • Total Fat - 28.1 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 918.9 mg
  • Sodium - 555.3 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.4 g
  • Protein - 38.8 g
  • Calcium - 399.7 mg
  • Iron - 5 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Spray a 12 hole non-stick muffin pan (1/3 cup capacity) with cooking oil.

Step 2

Thaw spinach and squeeze out the liquid and then drain fetta, reserving 1 tablespoon oil.

Step 3

Heat reserve oil, or 1 tablespoon oil (if fetta is not in oil) in a big frypan and add spinach and cook, stirring, over a high heat for about 2 minutes, or until excess liquid has evaporated and then add chopped tomatoes and cook, stirring for 1 minute and then remove from heat.

Step 4

Crack eggs into a bowl and whisk in flour and salt and pepper until smooth and then stir in spinach mixture and crumbled fetta and divide into pan holes and cook in a moderately hot oven (190C) for 20 minutes, or until light golden.

Step 5

Stand in pan for 5 minutes and then transfer to a wire rack to cool completely or serve warm if desired.

Tips & Variations


No special items needed.

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