Mini Frittatas

Directions

• Pre-heat oven to 180º at fan bake and grease 12 muffin trays. 
• Heat a fry pan over medium heat with 1 Tbsp olive oil and sauté capsicum, courgette, broccoli. Add spinach in last along with the tomatoes and cook to your liking. 
• Whisk the eggs, milk and oregano together in a seperate bowl. 
• Divide the vegetable mixture into the muffin tray evenly and sprinkle the feta on top. Pour the egg mixture on top. Garnish with grated cheese and salt/pepper. 
• Place in oven for 15-20 minutes until the egg is cooked.
• Serve with a large side salad, some homemade chutney or basil pesto. These can keep in the fridge for up to 5 days or alternatively freeze separately.