Mini frittatas with spinach
baby spinach, chopped
freshly chopped chives
Step by step
Peel and quarter the onion.
Attach the Slicer/Shredder attachment onto the stand mixer. Shred the onion on speed 4.
Heat olive oil in a large skillet over medium-high heat.
Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
Using the Slicer/Shredder attachment, shred cheddar on speed 4 into a bowl. Add eggs, milk, salt and chives.
Whisk on speed 4 for 90 seconds in a stand mixer fitted with the Wire Whip. Add the onions and spinach and whisk on stir speed until ingredients are well blended.
Grease a 6-hole muffin pan and pour a large spoon of the egg mixture into each muffin hole.
Bake for 20 minutes in a 170°C pre-heated oven until the center of the frittatas are set and no longer jiggly.