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

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Step by Step Method

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.