Frittata Muffins
Eggs are a powerhouse of nutrients. It’s quick and easy to make mini frittatas simply by pouring the mix into a muffin tin, ideally a silicone one as then they are easy to remove once cooked.
This is an exclusive recipe from the brand new edition of my cookbook Weaning.
- Suitable For Freezing
- 7 Mins.
- 40 Mins.
- 12 mufffins
Ingredients
Sunflower oil, for greasing
150g new potatoes
5 large eggs
75g Cheddar cheese or dairy-free alternative, grated
4 spring onions, chopped
6 cherry tomatoes, chopped
25g fresh spinach, shredded
150g new potatoes
5 large eggs
75g Cheddar cheese or dairy-free alternative, grated
4 spring onions, chopped
6 cherry tomatoes, chopped
25g fresh spinach, shredded
Method
- Preheat the oven to 200°C (fan 180°C), gas 6. Grease a 12-hole silicone muffin tin or a metal tin.
- Cook the new potatoes in boiling water for 12–15 minutes. Drain, cool, and cut into 1cm (½in) dice.
- Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, tomatoes, and spinach. Pour the mixture into the hollows of the muffin tray.
- Bake for 20–25 minutes until well risen and golden. Leave to cool for 5 minutes, then remove from the muffin tin and cool on a wire rack.
- Freeze in a plastic freezer box. When needed, thaw overnight in the fridge and reheat in the oven for about 12 minutes.
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