Spinach and pesto mini frittata

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Ingredients

  • 1/2 onion, chopped
  • 2 tomatoes, chopped
  • Handful spinach
  • Mixed herbs (about 1 tbsp)
  • Salt
  • 4 eggs
  • 1/2 cup milk
  • Handful sundried tomatoes
  • 2 tsp basil pesto
  • 20g feta
  • 2 ramekins

Method

  1. Preheat oven at 180 degrees C
  2. Fry onion and tomato in water, mixed herbs and a pinch of salt
  3. toss in spinach until slightly wilted
  4. Crack 2 eggs into each ramekin and beat
  5. Add 1/5 cup milk to each ramekin
  6. Add the rest of the ingredients and pop into a preheated oven (at 180 degrees) and bake for 30minutes.