Spinach & Fetta Frittatas

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.