Mini Egg Frittatas

For me this is a great breakfast option, as I don’t have to be cooking eggs over a stove, in the mornings. It is also an opportunity to use up left over cooked vegetables or salmon etc. Chopped herbs work brilliantly, as does the addition of cheese for added avour. These egg muffins can be eaten warm, or cold. They make a great option for picnics too. 

 

prep time 5-10 mins, cooking time 15 mins 
 

master recipe (makes x12 mini frittatas)

  • 12 organic eggs, 1 per muffin portion
  • 2 tablespoons organic whole milk

You will need a x12 portion muffin tin (I am using a non stick one - otherwise grease the muffin compartments with a little melted butter, or oil)

Preheat the oven to 190°C. Prepare the muffin tin, if it is non-stick. Combine the eggs and milk in a bowl. Then pour the egg mixture into the muffin moulds. They should be half full; then add your filling of choice. If using cheese, I sprinkle this on last. Bake for 15 minutes, until the egg muffins are golden and cooked through completely. You can test with a sharp knife, if you pierce the centre you should be able to remove the knife with a clean blade. Remove the frittatas from the muffin tin with a spatula, and leave to cool slightly, before eating. 

 

tomato and mozzarella

  • 12 cherry tomatoes, cut in half (1 per portion)
  • 12 mini mozzarella balls, cut into quarters (1 per portion)

cheese, chive + spinach

  • cheese, chive and spinach
  • 50g pasteurised cheddar cheese
  • few handfuls of spinach, cooked, drained of water and chopped
  • 1 tablespoon chopped chives

fish, pea + potato

  • 100g sustainable firm fish fillet, such as haddock, halibut or salmon (skinned and pin-boned by your fishmonger or at the fish counter), cooked and flaked
  • 6 cooked new potatoes, sliced (1/2 per portion)
  • small handful of peas, cooked

 

 
 
Miriam Cooper