Individual Mushroom & Spinach Frittatas

Mushroom & Spinach-Muffins


125g sliced mushrooms

100g spinach

1 clove garlic

4 large eggs, beaten

1 tbsp milk (almond, coconut etc)

3 tbsp grated parmesan cheese

Salt & pepper, to taste

1 tbsp olive oil

Cooking spray or olive oil to grease muffin tin


Pre-heat oven to 200 deg Celsius.

Place olive oil in frying pan and heat.

When oil is hot add mushrooms and cook 3-4 minutes, until turning golden.

Add the garlic and cook for 1 minute, then add the spinach and cook until wilted down (approx 1 minute).   Set aside to cool a little.

Spray or oil muffin tin (or use muffin cases).

In a bowl whisk together, eggs, milk, half the parmesan & salt & pepper .

Add mushroom & spinach mix and combine.

Gently spoon mixture into prepared muffin tray (will make 6 full size). 

Sprinkle the remainder of the parmesan cheese over each one.

Bake in hot oven for approximately 15 minutes, until golden on the top.

Serve hot.

These are also delicious cold for breakfast, lunch, picnic, anytime anywhere, great for lunch boxes.   

Keep in an airtight container in the fridge 3-4 days.  You may wish to reheat in a microwave each muffin will take about 25 seconds.