Mini spinach, tomato and feta frittatas

By Irene Matys
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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

  1. Preheat oven to 350 F. Grease a 12 cup muffin tin.
  2. In a large bowl, whisk eggs with creme fraiche. Add remaining ingredients and stir well.
  3. Divide egg mixture amongst the 12 muffin cups.
  4. Bake for 15-20 minutes until egg sets.
  5. Let stand for five minutes before removing from muffin tins.

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