These bite-sized morsels combine delicious fetta with the goodness of greens to create mini frittatas that are packed with nutrition and flavour.
Makes1212
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
30g butter, softened
2 tsp extra virgin olive oil
1 leek, white and pale green parts only, thinly sliced
1 cup (70g) small broccoli florets
1 cup (40g) baby spinach leaves, coarsely chopped
50g Coles Australian Style Fetta, crumbled
7 extra-large Coles Australian Free Range Eggs
¾ cup (185ml) milk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Grease a 12-hole, ⅓ cup (80ml) non-stick muffin pan with butter.
Step 2
Heat a medium frying pan over medium heat. Add the oil, then the leek. Cook, stirring frequently, for 3 mins or until leek has softened. Add broccoli and cook, stirring frequently, for 2 mins or until broccoli is bright green and just softened.
Step 3
Remove pan from heat and add spinach, stirring until spinach has wilted. Transfer vegetables to a plate lined with paper towel to cool slightly.
Step 4
Divide vegetables and fetta among each muffin hole.
Step 5
In a large jug, whisk eggs and milk to blend. Divide among muffin holes.
Step 6
Bake for 20 mins or until mixture is just set in centre. Stand in the pan for 5 mins, then transfer to plates and serve.
