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