Kayla Itsines' Spinach and Tomato Mini Frittatas

by Rachael Ray Show Staff 9:00 AM, January 8, 2016

Aired January 8, 2016

Serves 12

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.

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