½ cup light thickened cream
3 slices deli ham, chopped
1 cup baby spinach leaves, chopped
125 g can corn kernels, drained
½ cup reduced-fat grated tasty cheese
- Preheat the oven to 180°C (160°C fan forced). Spray 12 holes of a standard-size muffin pan (⅓-cup capacity) with cooking spray.
- Whisk eggs and cream together in a bowl. Add ham, spinach, corn and cheese and stir to combine.
- Pour mixture evenly between the muffin holes. Bake in the oven for 15 min or until set. Transfer to a wire rack and allow to cool completely. Once cool, the frittatas can be individually wrapped in plastic wrap and frozen until ready to serve. Thaw in the fridge overnight or pop them in the lunch box to be ready to eat at lunchtime the next day.