Mushroom Frittatas with Salad


  • 4 large eggs
  • 120 grams button mushrooms, chopped
  • 4 cups of baby spinach leaves
  • 2 tablespoons of milk
  • 1/2 cup of Greek yoghurt
  • 60 grams of feta, crumbled
  • 1 teaspoon dried thyme
  • 2 teaspoon of olive oil, plus extra for greasing tray
  • Salt & pepper, to taste
  1. Preheat the oven to 180°C and spray a 12 holes mini muffin tray with oil.
  2. Heat a frypan with oil over medium heat and sauté the mushrooms and thyme for 5 minutes.
  3. Stir through the spinach and continue to cook until the spinach has just wilted and then remove from the heat. 
  4. Whisk the eggs, milk and yoghurt together and season with salt and pepper.
  5. Divide the spinach-mushroom mixture between 12 muffin holes and then add the egg mixture and top with feta.
  6. Bake for 10 minutes or until just set.
  7. Stand for 10 minutes before removing from tray.
  8. Serve with salad

Makes 12, approx 2 to 3 in a serve. 

Full Meal Plan

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