Spinach and Feta Frittatas

Spinach and Feta Frittatas

from the Jenny Craig cookbook Healthy Living for Life

Makes: 6

Olive Oil Spray

150g English Spinach Leaves

1 garlic clove, crushed

2 eggs

2 egg whites

60 ml skim milk

1tblsp grated parmesan

70g low fat feta cheese

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Method
Lightly coat a muffin tin with olive oil spray. Preheat oven to 200 degrees celcius. Put spinach and garlic in a saucepan over medium heat. Cover and steam for 3 minutes or until spinach wilts. Allow spinach to cool slightly then squeeze out excess liquid and chop roughly. In a bowl, whisk eggs, egg whites , skim milk and parmesan. Stir in spinach and season with ground black pepper. Spoon the mixture into the prepared muffin holes, filling each three quarters full. Press three cubes of feta into each frittata. Bake for 15minutes or until frittatas are golden and set.

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Nutritional information
Calories: 71cal per frittata Carbs: 0.8g Fat: 4.1g Protein: 8.1g