Step 1: Sauté Garlic and Spinach

Heat a frying pan over medium heat with a little oil. Add 1 teaspoon of crushed garlic and 250 grams of thawed and squeezed frozen chopped spinach. Stir around for 2 to 3 minutes until any excess liquid has evaporated off.

Step 2: Add Sun-Dried Tomatoes

Add 100 grams of drained and chopped semi-sun-dried tomatoes to the pan. Stir for 1 to 2 minutes until a nice fragrance comes off them. Turn off the heat and allow the mixture to cool on the side.

Step 3: Prepare Egg Mixture

Crack 10 large eggs into a large mixing jug. Add 1/4 cup of self-raising flour (or plain flour + 1/2 teaspoon baking powder). Season with a little salt and pepper. Whisk quickly until smooth.

Step 4: Combine Ingredients

Add the cooled spinach and tomato mixture to the egg mixture and stir. Add 100 grams of drained and crumbled marinated feta cheese (or ricotta/grated cheddar) and stir it in.

Step 5: Bake Frittatas

Generously grease a 12-hole muffin pan with spray-on oil. Carefully divide the mixture evenly between the holes. Place into a preheated oven at 190°C (375°F) for about 20 minutes, or until fully cooked and slightly golden.

Step 6: Cool and Serve

Remove the mini frittatas from the oven. Let them stand in the pan for approximately 5 minutes to cool slightly, which makes them easier to remove from the pan.

• Squeeze excess liquid from thawed frozen spinach.

• Semi-sun-dried tomatoes offer a stronger flavor than traditional sun-dried tomatoes.

• Allow frittatas to cool slightly in the pan for easier removal.

• These frittatas are fully freezable for up to 3 months; reheat in the microwave or serve cold once defrosted.

• Substitute marinated feta with ricotta or regular grated cheddar cheese.

• Add other favorite vegetables or herbs to the mixture.