- 1 large handful baby spinach leaves, shredded
- 12 cherry tomatoes, halved
- 10 large eggs
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
Evenly distribute the spinach between the 12 muffin cups and top with two cherry tomato halves.
Whisk together the eggs, salt, pepper and parsley in a large bowl, until blended. Transfer this mixture to a pouring jug. Carefully pour the egg mixture evenly between the 12 cups and bake for 15-20 minutes until firm and lightly golden.
Once cooled, you can store the frittatas in the fridge.