Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.