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