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6 eggs

Small handful of baby spinach

Small handful of grated emmental (Don't bother grating in advance)

1 medium potato peeled and chopped into tiny cubes

A dash of milk

Salt

Pepper

 

Cheesy spinach & mushroom frittatas

preparation 2 mins • you cook for 15 mins •

Makes 6 little frittatas

Watch a 30 second preview of my cook-along video below

 

These light and fluffy frittatas are perfect as part of a party 'spread'. They contain lovely melted emmental cheese, shredded spinach with little cubes of potato and mushroom. They can be made ahead of time and served at room temperature to give you plenty of time to get ready for your party!

Muffin tray lightly oiled

Small pan of salted boiling water

Measuring jug

Fork or whisk to whisk the eggs

Colander

Cheese grater

Palate knife or flat butter knife

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Before you start, put your oiled muffin tray into your oven and preheat to 190c. Have your pan of salted boiling water on the hob with the chopped potato alongside. Have all the other ingredients out on the work surface and click here!

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Put your oiled muffin tray into your oven and preheat to 190c. Put your pan of salted boiling water on the hob and add in the chopped potatoes. Cook these for 5 minutes in which time you should be able to prepare everything else. 

Chop the mushroom into little cubes the same as the potato, then finely chop the spinach. Grate a handful of cheese and then break your eggs into the measuring jug. Whisk the eggs then add a splash of milk and whisk again. 

After 5 minutes drain the potatoes and take them over to your other ingredients. The next bit is important so worth reading first. When you take your muffin tray out of the oven, you need to quickly pour the egg mix into the trays, leaving about half a centimetre gap at the top. By doing this quickly when the tray is hot, it will seal the sides and make it so much easier to get the frittatas out at the end. So with that in mind, take your tray out of the oven and pour in the mix! 

With the muffin tray filled you can relax! Season each frittata with a small pinch of salt and pepper then simply drop 4 or 5 cubes (depending on how big you made them) of mushroom and potato into each one. Next add a little spinach and cheese to each then pop the tray back in the oven and bake for 12 minutes.

Remove them from the oven and leave to rest for 5 minutes. To remove them from the tray, use the tip of a small knife to run around the outside of each, cutting away any excess. Using a palate or butter knife gently ease the frittatas out of the tray. You can serve immediately or cook them in advance and serve at room temperature.

I hope that you enjoy them.

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