• 1 large handful baby spinach leaves, shredded
  • 12 cherry tomatoes, halved
  • 10 large eggs
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
Serves: 12

Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.

Evenly distribute the spinach between the 12 muffin cups and top with two cherry tomato


Whisk together the eggs, salt, pepper and parsley in a large bowl, until blended. Transfer this mixture to a pouring jug. Carefully pour the egg mixture evenly between the 12 cups and bake for 15-20 minutes until firm and lightly golden.

Once cooled, you can store the frittatas in the fridge.