Step by step

1. Peel and quarter the onion.

2. Attach the Slicer/Shredder attachment onto the stand mixer. Shred the onion on speed 4.

3. Heat olive oil in a large skillet over medium-high heat.

4. Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.

5. Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.

6. Using the Slicer/Shredder attachment, shred cheddar on speed 4 into a bowl. Add eggs, milk, salt and chives.

7. 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.

8. Grease a 6-hole muffin pan and pour a large spoon of the egg mixture into each muffin hole.

9. Bake for 20 minutes in a 170°C pre-heated oven until the center of the frittatas are set and no longer jiggly.