Veggie Frittata Muffins

• 8 Eggs, large
• 80 ml Whole Milk
• 120 g Fresh Spinach, roughly chopped (2 handfuls)
• 200 g Cherry Tomatoes, halved
• 3 Spring Onions, finely chopped
• 75 g Feta Cheese, crumbled
• 1 Garlic, clove, minced
• 0.25 tsp Dijon Mustard
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper, freshly ground
• Cooking Spray, or olive oil, for greasing

Instructions

1. 1
   Preheat the oven to 180°C. Thoroughly grease a 12-hole non-stick muffin tin with olive oil or cooking spray.
2. 2
   In a large bowl, whisk together the eggs, milk, garlic, Dijon mustard, salt, and black pepper until well combined.
3. 3
   Pour about 1 tablespoon of the egg mixture into the bottom of each muffin hole.
4. 4
   Distribute the chopped spinach, halved tomatoes, spring onions, and crumbled feta evenly between all 12 muffin holes.
5. 5
   Top each muffin with the remaining egg mixture, filling each hole about ¾ full.
6. 6
   Bake for 20-22 minutes, or until the eggs are completely set and slightly golden on top.
7. 7
   Let cool in the tin for 5 minutes before removing. Season with additional salt and pepper if desired.
8. 8
   Store leftover frittata muffins in an airtight container in the fridge for up to 3 days.