Spinach & Feta Frittatas
150g – 200g spinach leaves (your preference)
1 clove fresh garlic crushed
2 extra egg whites
60ml skim milk
2 tablespoon grated Parmesan (optional)
70g feta cut into 1cm cubes
pepper to season
Preheat oven at 180, pop spinach and crushed garlic in a saucepan, cover and steam until spinach is wilted.
Cool spinach slightly and drain off any excess fluid, roughly chop.
Place eggs, egg whites, milk & Parmesan in a bowl and whisk together.
Stir in spinach and add pepper to season
Spoon the mix into non stick muffin tray, fill each to 3/4 level. Place 3 cubes of feta in each.
Bake for 15 minutes or until set with a golden top.
Makes 6 frittatas
Nutrition per frittata
.5g dietary fibre
336kj – 80cal