Mini spinach, tomato and feta frittatas
Ingredients
- 12 large eggs
- 2 tablespoons creme fraiche
- 1/2 cup fresh baby spinach
- 12 cherry tomatoes, halved
- 1/3 cup crumbled goat feta
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Directions
- Preheat oven to 350 F. Grease a 12 cup muffin tin.
- In a large bowl, whisk eggs with creme fraiche. Add remaining ingredients and stir well.
- Divide egg mixture amongst the 12 muffin cups.
- Bake for 15-20 minutes until egg sets.
- Let stand for five minutes before removing from muffin tins.
