Mini Leek Frittatas

Ingredients

30 g butter, softened
2 tsp extra virgin olive oil
1 leek, white and pale green parts only, thinly sliced
1 cup (7 0g) small broccoli florets
1 cup (40 g) baby spinach leaves, coarsely chopped
50 g feta, crumbled
7 extra-large free-range Eggs
3/4 cup (185mL) milk

Method

Preheat oven to 150 C (130 C fan-forced). Grease a 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 minutes or until leek has softened. Add broccoli and cook, stirring frequently, for 2 minutes or until broccoli is bright green and just softened.

Remove pan from heat and add spinach, stirring until spinach has wilted. Transfer vegetables to a plate lined with paper towel to cool slightly.

Divide vegetables and feta among each muffin hole.

In a large jug, whisk eggs and milk to blend. Divide among muffin holes.

Bake for 20 minutes or until mixture is just set in centre. Stand in the pan for 5 minutes, then transfer to plates and serve.

Credits: Coles

Photo Credits: Coles