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Mini Frittatas with Spinach and Tomato




  • 1 brown onion, finely chopped
  • 1 tbsp of olive oil for frying
  • 6 eggs
  • 3 tbsp of almond milk
  • 6 vine ripened cherry tomatoes, quartered
  • 1 handful of spinach, or rocket, roughly chopped
  •   Cracked pepper and sea salt to taste


  1. Preheat Oven to 180°C.
  2. Fry the onions in olive oil until caramelised.
  3. Blend eggs and almond milk in a blender until light and fluffy.
  4. Add the onions along with all the remaining ingredients to the blended egg mixture, stir to combine and divide evenly between a non-stick 6 cup muffin pan.
  5. Bake approximately 20 minutes or until cooked through.
  6. Remove frittatas from the muffin pan and allow to cool.
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