Spinach and feta frittatas

imageI love muffins, in all shapes and sizes, savoury and sweet, they have my name on it.

A while back I came across a spinach and feta muffin that I tried over and over again and it never came out right. It rose beautifully and then as soon as they started cool they sunk. I tried everything, from swopping out the feta cheese for cheddar cheese, adding more cheese, baking it longer, adding more flour to make a stiffer mixture but nothing seemed to work.

So when I saw this recipe, I knew I had to try it out. I was a bit dubious and I left the room for 20 minutes while it cooled. I was scared that it would sink just like the other batches I tried. But it seems like adding egg and taking out flour worked like a bomb .



  • 2 x cups baby spinach, chopped.
  • 60g x feta, cubed.
  • 7 x eggs.
  • Salt and pepper to taste.


  • Mix the spinach and feta cheese together in a bowl.IMG_9244
  • Line your muffin tin with paper cups.IMG_9245
  • Spoon the mixture into the paper cups. Fill cups about 2 spoons per cup. Remember as this muffin bakes it rises.
  • Whisk the eggs with salt and pepper.
  • Using a soup ladle, pour 1 ladle mixture into each cup.IMG_9246
  • If you want you can sprinkle some chia seed over the top before baking.IMG_9247
  • Pop into a preheated oven and bake at 180 degrees for 15- 20 minutes or until the tops of the muffins are nice and golden brown.

Tell me what you think of this recipe