Mini Frittatas
Substitute the vegetables for mushroom, broccoli or anything else that needs using up
Makes enough for: 12 frittatas
Ingredients
- 70 g proscuitto, cut to suit the muffin tin (optional)
- 160 g baby tomatoes, cut in quarters and seeds removed *
- 70 g feta, crumbled
- 5 g basil leaves, chiffonade
- salt and freshly ground black pepper to season
- 6 eggs
- 250 mls milk
- 2 g Parmesan, grated
Method
- Preheat the oven to 180° Celsius
- Spray a 12 pan muffin tin and line with the proscuitto if using
- Place the tomatoes, feta and basil into a mixing bowl and season to taste
- Give a gentle stir to combine then divide the mixture between the muffin cups
- Crack the eggs into a mixing jug and whisk to slacken
- Add the milk, season to taste and then whisk to combine
- Divide the mixture between the muffin cups then top each one with some of the grated cheese
- Place into the oven and bake for 20 minutes
- Remove from the oven and leave to cool for 5 minutes in the tin before removing
Notes
* you don't have to do this, but I recommend you do. Scrape them out with a teaspoon.
HINT:
Halve the recipe if you want to, and add water into the empty muffin cups until halfway full.