Mini frittatas with spinach and cheese
Raw pepper · mandarin. A school lunchbox recipe, with clear steps and storage tips.
Prep time: 10 minCook time: 18–22 minServings: 8 mini frittatas · 3–4 lunchboxes
Classic method
Ingredients
- 6 large eggs
- 90 g fresh spinach
- 80 g lower-salt telemea (feta-style brined cheese) or cașcaval (semi-hard cheese)
- 50 ml milk
- 1 tsp oil for the moulds
- pepper and a pinch of salt, to taste
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How to make it
- Heat the oven to 180°C. Lightly grease eight muffin moulds.
- Finely chop the spinach and crumble the cheese. If the spinach is wet, drain it well.
- Beat the eggs with the milk and seasoning. Stir in the spinach and cheese.
- Fill the moulds about three-quarters full and bake for 18–22 minutes, until the centre is completely set.
- Let them cool a little, then put them in a shallow container in the fridge.
Thermomix adaptation TM6
Same ingredients. The Thermomix helps with the preparation; baking and final assembly are done as in the recipe.
Ingredients
- 6 large eggs
- 90 g fresh spinach
- 80 g lower-salt telemea (feta-style brined cheese) or cașcaval (semi-hard cheese)
- 50 ml milk
- 1 tsp oil for the moulds
- pepper and a pinch of salt, to taste
How to make it
- Put the dry spinach into the mixing bowl: 3 sec / speed 4; transfer it to a bowl.
- Add the eggs, milk and seasoning: 12 sec / speed 3. Fold in the cheese and spinach with the spatula.
- Pour into the moulds. Bake in the oven at 180°C for 18–22 min.
Step by step
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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