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Green Veggies and Feta cheese Mini Frittata vegetarian easy recipe

Vegetable and Feta Mini Frittata

Course: Appetizer
Cuisine: Itaian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 114kcal
Author: Andrea Soranidis
These Vegetable and Feta Mini Frittata is a bite-sized version of the classic Italian frittata - Perfect for your lunchbox, or as a starter.
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Ingredients

  • 4 eggs
  • 100 g Feta cheese crumbled
  • 200 g frozen peas
  • handful of fresh chopped spinach leaves
  • 2 spring onions thinly sliced
  • Extravirgin olive oil as needed
  • 1 tablespoon Freshly chopped mint leaves
  • a pinch of freshly chopped parsley
  • Salt&Black pepper freshly cracked

Instructions

  • Preheat the oven to 180C (200F).
  • In a large bowl, whisk the eggs until light and bubbly
  • Fold in spring onions, feta cheese, peas, parsley and mint. Season with salt and pepper to taste.
  • Lightly mix until combined.
  • Grease a muffin tin with oil and evenly pour the frittata mixture in, filling ⅔ of each muffin cup.
  • Bake in the oven for 15 mins, or until well set and lightly crisp on top.
  • Allow to cool and serve, or refrigerate for up to 4 days.
  • Enjoy!

Nutrition

Calories: 114kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 230mg | Potassium: 143mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 1mg