Author Notes
Healthy, quick to make and minimal ingredients all combine to pack a punch in these mini baked Greek yogurt and spinach frittatas. Feel free to adapt with any leftovers you may have. —Bintu
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Ingredients
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4
large eggs
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3 tablespoons
Greek Yoghurt
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40 grams
Chopped baby spinach
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2 tablespoons
chopped chives
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Pinch
salt
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Pinch
nutmeg
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Pinch
freshly ground black pepper
Directions
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Pre-heat oven to fan assisted 160C / 180C / 350F / gas
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Lightly oil a 6 cup silicon muffin tin (including the top).
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Whisk the eggs and yogurt together till they are well combined and the mixture is smooth.
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Add in all the other ingredients and mix well.
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Add equal amounts of the frittata mixture to each muffin cup.
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Bake in the oven for about 20 mins till golden and cooked through.
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Serve hot or cold.
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