Feeding the Funky Bunch: Spinach & Sun-dried Tomato Frittatas

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These simple yet scrumptious frittatas are the answer to your prayers. Yummy, nutritious and easy to make, they are fantastic for a snack, lunch box addition or party food. They also freeze fabulously. Just pop in a zip lock bag, freeze and pull out as needed. You can defrost and eat them cold or warm up under the grill. I often put them in the kids lunch boxes frozen, knowing they’ll be defrosted by lunch time.

Frittatas (Makes 32 mini muffin sized frittatas)

  • 6 eggs
  • 1 bunch spinach
  • 10g butter
  • 100g sun-dried tomatoes
  • 180g mixed cheeses (cheddar, parmesan, mozarella)
  • Pink Salt & Pepper
Thermomix Method
  1. Pre-heat oven 200C
  2. Place butter and spinach in TMX with a good pinch of salt and pepper
  3. Cook 3min, 100C, Rev Sp2
  4. Blitz 10sec, Sp 9
  5. Transfer spinach to bowl to cool
  6. Add sun-dried tomatoes to TMX and blitz 6sec, Sp 9
  7. Transfer sun-dried tomatoes to same bowl as spinach
  8. Add cheeses to TMX and blitz 10sec, Sp 9
  9. Leave cheeses in TMX, add prepared spinach and sun-dried tomatoes, eggs and pinch of salt and pepper
  10. Mix 10sec, Rev Sp 2
  11. Spoon mix into mini muffin tin
  12. Bake 20min until puffed up, golden and delicious
Non-Thermomix Method
  1. Pre-heat oven 200C
  2. Crack eggs into large bowl and whisk
  3. Heat pan and melt butter
  4. Add spinach and a pinch of salt and pepper to pan, and cook gently until wilted
  5. Remove spinach from pan, finely chop and allow to cool before adding to bowl with whisked eggs
  6. Finely chop sun-dried tomatoes and add to bowl
  7. Grate cheeses and add to bowl
  8. Mix eggs, spinach, sun-dried tomatoes and cheeses together, with another pinch of salt and pepper
  9. Spoon mix into mini muffin tin
  10. Bake 20min until puffed up, golden and delicious

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5 responses »

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