Mini feta and leek frittatas

These small bite-sized treats are fantastic for enjoying periodically throughout the day or even as a light lunch. The ingredients list is super simple as is the method, so there’s no need for worrying about complications.

You can serve several of these up on a plate with a fresh garden salad or you can pop them in the freezer to enjoy over the coming weeks. They’re a great make-ahead meal for those looking to save on buying fresh foods but they also taste fantastic straight out of the oven. So whichever way you eat them, enjoy!

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 feta, crumbled
• 7 extra-large eggs
• 3/4 cup (185ml) milk

Method

1. Preheat oven to 150C (130C fan-forced). Grease 12-hole, 1/3 cup (80ml) non-stick muffin pan with butter. 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.
2. Remove pan from heat and add spinach, stirring until spinach has wilted. Transfer vegetables to a plate lined with paper towel to cool slightly.
3. Divide vegetables and feta among each muffin hole.
4. In a large jug, whisk eggs and milk to blend. Divide among muffin holes.
5. 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.