Green power mini frittatas with spinach and feta

Step 1

Preheat oven to 180°C/350°F. Line 8 holes of a 12-hole (1/2 cup/80ml) muffin pan with paper cases.

Step 2

Heat oil in a medium saucepan over medium heat; cook leek, stirring, for 3 minutes. Add garlic; cook for 2 minutes or until leek is soft. Add spinach; cook, stirring, 30 seconds or until wilted. Remove from heat. Set aside.

Step 3

Whisk eggs, cream and herbs in a medium jug; season.

Step 4

Divide spinach mixture into pan holes; pour in egg mixture, then top with feta.

Step 5

Bake frittatas for 20 minutes or until set. Leave in pan for 5 minutes before serving warm or at room temperature.