Spinach And Cheese Frittatas

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Makes 12 Ingredients 1 large bunch (500g) English spinach 8 eggs 1 cup (180g) semi-dried tomatoes, roughly chopped 1 cup grated parmesan cheese 1 cup grated mozzarella cheese 1/4 cup toasted pine nuts grated parmesan cheese, extra, to serve Method Preheat oven to 180ºC. Grease a 12 x 1/3-cup capacity muffin pan. Remove spinach leaves from stalks and wash well. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Rinse under cold water. Squeeze excess water from spinach. Roughly chop. Whisk eggs, and salt and pepper in a bowl until small bubbles appear. Add spinach, tomatoes, parmesan, mozzarella and nuts to eggs. Stir until well combined. Spoon mixture into prepared muffin holes. Bake for 25 to 30 minutes or until firm to the touch. Cool in pan for 5 minutes before turning onto a wire rack. Sprinkle with parmesan. Serve.