Frittata Muffins

FRITTATA MUFFINS

Ingredients:
1 brick of chopped frozen spinach, thawed 1 medium onion, chopped
1 clove garlic, minced (about 1tbsp)
9 large eggs
2tbsp milk
½ cup grated Parmesan cheese (use the blocks that you grate yourself. If using the pregrated stuff only use 1/4 cup) 2tbsp sun-dried tomatoes, coarsely chopped these are optional
Salt and pepper to taste
extra cheese to sprinkle on top

Method:
Preheat oven to 200degrees celcius. Drain spinach well and set aside. In a mixing bowl, whisk together eggs, milk and parmesan cheese. Once combined, add in sun-dried tomatoes and salt and pepper. In a frypan, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach. In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way. Pour egg mixture over the top. Cook for up to 15 minutes. Sprinkle cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden. Remove from oven and enjoy.

One muffin is 1/2 a protein serve roughly.