Mini Cherry Tomato & Veggie Frittatas
These savoury frittata muffins make for a great grab & go breakfast or snack for little ones. So simple to make and great for keeping a stock in the freezer when hunger strikes.
- Suitable For Freezing
- 10 Mins.
- 20-25 Mins.
- 12 muffins
Ingredients
4 eggs, beaten
50g Parmesan, grated (or vegetarian alternative)
125g cooked new potatoes, diced
75g courgette, grated
3 tbsp sweetcorn
2 tbsp basil, chopped
100g Piccolo cherry tomatoes, chopped
50g Parmesan, grated (or vegetarian alternative)
125g cooked new potatoes, diced
75g courgette, grated
3 tbsp sweetcorn
2 tbsp basil, chopped
100g Piccolo cherry tomatoes, chopped
Method
- Preheat the oven to 180 Fan.
- Mix the ingredients together in a bowl and season lightly (for 12 months+).
- Spoon the mixture into a 12-hole silicone muffin tray.
- Bake in the oven for 20-25 minutes until set and lightly golden on top.
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