A lovely, flavourful breakfast at the cottage are these individual ramekins of spinach and feta fritatta. One egg, 1 tbsp of feta, 1 small finely chopped shallot, 1 tsp finely sliced chives, pinch of basil or oregano and 1/4 cup chopped spinach per person – a little brunch!
Pre-heat oven or BBQ to 350F.
Prepare one ramekin per person by spraying with non-stick spray.
In a small skillet and a quick spray of non-stick spray cook the shallots until translucent, add spinach and wilt.
Remove from heat.
Beat eggs well, adding all remaining ingredients, mix well.
Divide mixture between the number of ramekins you’ve prepared.
Bake for 12-15 minutes or until cake tester comes out clean.
Serve with a salad of watermelon sprinkled with lime juice and a chiffonade of mint.