Corn, Pepper And Spinach Frittatas

• 1 tbsp vegetable or olive oil
• 1 small onion, finely chopped
• 1 cup frozen corn, thawed
• 1 small red pepper, finely chopped
• 2 cups baby spinach leaves
• 2 tbsp ricotta cheese
• 3/4 cup crumbled feta cheese
• 5 None eggs, at room temperature
• 2 tbsp milk
• None None Mixed salad, to serve

1. Preheat the oven to 375u0b0F. Lightly grease 4 of the cavities of a 6-loaf mini loaf pan (each cavity holds 1 cup).
2. Heat oil in a medium skillet on medium-high heat. Cook onion, corn and pepper, stirring, for 5 mins or until soft. Add spinach; cook and stir for 1 min or until spinach wilts. Spoon evenly into prepared pan. Top with ricotta and feta. Whisk eggs and milk in a medium bowl. Season. Pour over spinach mixture.
3. Bake for 25-30 mins or until browned and just set. Let stand for 5 mins. Serve with salad.

vegetable, onion, frozen corn, red pepper, baby spinach, ricotta cheese, feta cheese, eggs, milk, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/34734 (may not work)