Spinach and Feta Fritattas

These little snacks are great for picnics and catering for vegetarians!!

* 1 large bag of Spinach Leaves (coarsely chopped)
* 2 Courgettes (grated)
* 1 Onion (diced)
* 1 heaped tablespoon of shop bought pesto (or alternatively home made)
* 4 Eggs
* 200ml Single Cream
* Handful of grated Cheddar Cheese
* 180g (approx.) Greek Feta (flaked)

Cook the Courgette and Onion in a pan with the pesto and a dash of olive oil till onion is translucent—then remove and allow to cool.

Meanwhile mix the remaining ingredients in a bowl together till combined then add the cooked vegetables.

Place mixture into mini muffin tray and bake for approx. 15 mins. till the surface of the frittatas is golden.

Makes 24-36 depending on the size of your tray.