Mini frittata with spinach

Ingredients for 2 servings:

• 1 onion(s)
• 4 eggs, size L
• 60 g Cheddar, grated
• ½ tsp salt
• 2 tbsp olive oil
• 100 g baby leaf spinach, chopped
• 2 tbsp milk
• 2 tbsp chives, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and grate the onion. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for about 2 minutes, until they have softened slightly and are translucent. Add the spinach and sauté for one minute. Remove the onions and spinach from the skillet and let cool. Combine the cheddar cheese, eggs, milk, salt, and chives in a bowl. Add the onions and spinach and stir until well blended. Grease a 6-cup muffin tin and spoon a large spoonful of the egg mixture into each hole. Bake in a preheated oven at 170°C (350°F) for about 20 minutes, until the center of the frittatas is set.