FABULOUSLY FRUGAL

SPINACH AND FETA FRITTATAS

MAKES ABOUT 6 FRITTATAS PREPARATION: 20 MIN COOKING: 40 MIN

oil for shallow-frying
1 onion, chopped
500ml (2c) chopped spinach (tightly packed into the measuring cup)
4-6 black olives, chopped (optional)
6 eggs, beaten 45-60ml (3-4T) plain full-cream yoghurt
a generous pinch of nutmeg or paprika and mustard powder
salt and freshly ground pepper
180ml (¾c) feta or white cheddar cheese, grated

TO SERVE

a few chopped tomatoes
balsamic vinegar
a little sugar

Preheat the oven to 180°C. Grease a large muffin tin with nonstick spray.

1 Heat the oil in a pan and fry the onion until soft. Add the spinach and olives, mix and divide the mixture between the muffin hollows.

2 Beat the eggs and yoghurt together. Season with nutmeg or paprika and mustard powder and salt and pepper.

3 Pour over the spinach mixture in each hollow. Sprinkle the cheese over.

4 Bake for about 40 minutes until the egg mixture has set.

Lightly loosen around