Spinach & Feta Frittatas 

150g(5oz) English Spinach Leaves   

1 Garlic clove crushed   

2 Eggs   

2 Egg whites 

1/4 cup (60ml/2fl oz )skimed milk   

2 Tablespoons grated parmesan   

70 grms (2-l/2 oz)low feta cheese ,cut into 1cm (1/2 inch ) cubes (about 18 cubes)   

1-Preheat the oven to moderatley hot 200c (400F/Gas 6) Place the washed spinach leaves and garlic in a saucepan cover and steam for 3-5 minutes ,or until the spinach is wilted . 

2-Cool the spinach slightly and squeeze any excesee liquid out of the leaves then roughly chop.Place the eggs,egg whites ,skimed milk and parmesan in a bowl,and whisk to combine .Stir in the spinach .Season with salt and ground black pepper.  

3- Spoon the spinach mixture into six 1/2 cup (123ml/4fl oz ) non-stick muffin holes.filling each three-quarters  full.Place three cubes of low fat feta on top and press lightly into the mixture .  

Bake for 15 minutes or until the frittatas are golden and set.  

Serve Immediatlely

Carbs per serving 5g

Preparation time 15 minutes

Cooking time 20 minutes

Makes 6

 Easy to make

Note;The mixture has a souffle effect and will deflate quite quickly.