(V)Mushroom and Egg Frittatas

Serves 6




80 g baby spinach leaves coarsely chopped

6 eggs

100 grams chopped mushrooms

1 red pepper finely diced

1 tablespoon fresh coriander

1 teaspoon grated fresh ginger

Half a teaspoon of chilli powder optional

Freshly ground black pepper

Teaspoon of coconut oil (this is a non-sticking agent)



Pre heat oven to 180°.


Place the chopped baby spinach leaves in a microwaveable bowl cover and microwave on high for about 30 seconds until the leaves wilt slightly. Carefully remove from the microwave and leave to one side.


In a large mixing bowl beat the eggs with the chilli powder, mix the mushrooms, red pepper, coriander, ginger and season with black pepper fold in the wilted spinach.


Brush a six hole muffin tray with a drop of coconut oil, divide the mixture equally into the muffin cups and bake in the centre of the oven for 25 minutes or until set.


Allow to cool and serve at room temperature chilled.