Recipes

Kayla Itsines' Spinach and Tomato Mini Frittatas

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

Aired January 8, 2016

Serves 12
Ingredients

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

Preparation

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
halves.

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.