Knock up these little Frittatas quick smart!

I made these little gems before dashing out Sunday morning, it was super quick and easy.

 

Firstly I lightly greased (with some good quality cold pressed organic olive oil) a 6 muffin tin and preheated the oven to 180 degrees c.

The I got the following ready:

• 4 eggs
• 1 medium onion diced (sliced into small pieces)
• Couple of handfuls of spinach
• Cut 2 tomatoes into chunks (or could halve cherry tomatoes)
• Sweet Paprika spice and basil on hand (could use whatever herbs you fancy)
• Salt and pepper
• Some coconut or sesame oil 

To whip these eggy treats up - do as follows:

1. Put a tablespoon of oil into a pan and saute the onions.
2. Add the spinach to the pan and stir around for a minute or so until it wilts. 
3. Remove from the heat and allow to cool - in the mean time......
4. Whisk the eggs, herbs, salt and pepper
5. Now that the mixture has cooled (don’t worry about it being room temperature, just cooler is fine)
6. Spoon the onion mix into the muffin cases (about half fill) then pour the egg mixture on top of each.  Top with a piece of tomato.

Place in the oven for about 15-20 minutes, they will start to brown on top.  Don’t worry if you can see a little liquid as when you take them you can leave them in the muffin tray for 10-15 minutes and they will continue to cook slightly anyway.

Once a little cooled, pop them out to a wire rack.

So good to grab for breakfast / when you’re on the run or with a salad for lunch.  If you inspired.....go try them!!