These Spinach & Courgette Frittatas are delicious, healthy and the perfect lunch box addition or an on-the-go snack.
Spinach, courgette and feta is such a tasty combo but feel free to add any ingredients that you like or that you need to use up from your fridge.
This recipe makes enough to serve 1 person. If you are cooking for more than one or want left overs for lunch the next day (a very good idea!) then simple double or triple the recipe.
Spinach & Courgette Mini Fritattas
2 Tbsp milk (organic milk, nut milk or coconut milk will all work)
Salt and pepper to season
1 large handful of fresh spinach (or kale would also work)
½ a small red onion, sliced
1 grated courgette - squeeze all water out
2 Tbsp feta cheese
In a bowl whisk the eggs, your choice of milk and salt and pepper.
Using your hands squeeze as much water as possible out of the courgette.
Add all the ingredients to the egg mixture and stir well.
Pour into a lined muffin tin or silicon muffin cases.
Place in the oven and cook at 180 degrees until the egg is firm. This should take about 30 minutes depend on how big your frittatas are.
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