These frittatas are easy and light. Use whatever meat and veggies you have on hand to make them yours!
8 large eggs
⅓ cup trim milk
½ teaspoon freshly ground black pepper
¼ teaspoon salt
120 grams canned fish (salmon, tuna)
1 cup freshly grated cheese, try light cream cheese or ricotta to lower saturated fat content
¼ cup chopped spinach leaves (you could use 2 Tablespoons of chopped basil or parsley here instead too)
Preheat the oven to 180 degrees.
Spray 2 mini muffin tins (each with 12 cups) with spray oil. Spray well. You don’t want these to stick.
Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the fish, most of the cheese, and spinach (or whatever chopped veges you have left over). Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle tops with left over cheese. Bake until the egg mixture puffs and is just set in the centre, about 8 to 10 minutes. The frittatas will be really puffy right out of the oven and will settle once removed from the oven.
Using a knife, run the edge of the knife around the edge and loosen the frittatas from the muffin cups. Leave to cool and serve in lunch boxes the next day.