SPINACH AND FETA FRITTATAS

Serves: 3
Prep: 10 mins
Cook: 25 mins

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Nutrition per serving:

203 kcal
11g Fats
6g Carbs
20g Protein

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   What you need :     

• 1 small onion, chopped 

• 2 cloves garlic, finely chopped 

• 1 cup (200g) baby spinach, chopped 

• 4 eggs 

• 5 egg whites 

• 1/3 cup (80ml) plant milk 

• 1 tsp. baking powder 

• 3/8 cup (55g) light feta, crumbled 

• 2 tbsp. fresh herbs of choice, chopped (such as basil, parsley, chives, rosemary) 

• 1 tsp. coconut oil

  What do you need to do :     

  • Preheat the oven to 375F (190C). 

  • Grease a muffin tin with ½ tsp. coconut oil. 

  • Heat a non-stick pan with ½ tsp of coconut oil over medium heat. 

  • Cook the onions and garlic until soft. Add the spinach and 1 tbsp. water and cook until wilted. 

  • Once cooked, set aside. Whisk together eggs, egg whites, milk, baking powder, and season with salt and pepper. 

  • Stir in the spinach mixture and add the crumbled feta cheese. Divide the egg mixture evenly between 12 muffin cups. 

  • Bake until golden brown and firm to the touch, about 25 minutes.