3 June 2014 / No Comments

Mini frittatas

It’s just a quickie 🙂

A recipe that has waited a long time to finally be posted. No need for the overlong description – everyone must know frittata and this is it’s mini version.And it’s a green version too 🙂 Super delicious Italian dish, perfect for a stress-free lunch.It will also wow your guests at a summer party or a BBQ.Ohhhh yes!

for: 10
400g potatoes
100g broccoli
200g spinach
5 eggs
2 tbsp fresh dill
30 g butter
salt, pepper


1.Steam or boil the potatoes and broccoli(separate).Leave to cool down. Cut the potatoes in halves and slice, chop the broccoli into chunks.

2. Preheat the oven to 190C/170 FAN/GAS 5
3. Wash the spinach and trim off any thick stalks, chop and place in a pan.Cook until the spinach is wilted.Add butter and stir until the spinach is glistening.Drain it well and let it cool.In a bowl beat the eggs, add potatoes, broccoli, spinach and dill.Add salt and pepper and mix. Grease a muffin tray or use muffin cases, eventually parchment paper cut into squares. Spoon the mixture into each mold. 
4.Bake for 25-30 minutes. 

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