Breakfast · Mediterranean
Spinach, feta & tomato egg muffins
Twelve tiny frittatas, three each. Fine hot, fine cold, fine eaten standing at the fridge.
- Start to finish
- 45 min
- Hands-on
- 19 min
- In the fridge
- 4 days
- Freezes
- Yes
VegetarianContains dairy, eggs
Ingredients
4 portions- 1 tbspOlive oil, for the tin
- 100gBaby spinach
- 150gCherry tomatoes
- 3Spring onions
- 10Eggs
- 100gFeta, crumbled
Plus salt, pepper and water.
Method
- 1
Heat the oven to 190C (170C fan). Brush the holes of a 12-hole muffin tin with the oil.
- 2
Put the spinach in a colander and pour over a kettle of boiling water to wilt it. Cool it under the cold tap, squeeze out as much water as you can, then chop.
- 3
Quarter the tomatoes and thinly slice the spring onions.
- 4
Beat the eggs in a jug with a good pinch of salt and pepper. Stir in the spinach, spring onions and most of the feta.
- 5
Pour into the tin, then dot over the tomatoes and the rest of the feta. Bake for 20 minutes, until puffed and just set in the middle.
22 min, mostly hands-off
- 6
Leave in the tin for 5 minutes, then run a knife round each one and lift out. Cool on a rack before boxing up.
15 min, mostly hands-off
On the day
Three each. Microwave for 30 seconds, or eat them cold. Frozen ones can go straight in the microwave for about a minute, until hot through.
Cook’s tip
Squeeze the spinach properly. Any water left in it pools at the bottom of the tin and makes the muffins soggy.