All Recipes
Serves 4Allergens - egg, dairy
CategoryBites

Ingredients

  • 6 eggs
  • 50ml milk or cream
  • A big handful of
  • grated cheese
  • salt and pepper
  • 2 tsp oil
  • Mini Frittatas

Vegetables:
choose as many as
you like-you will need
a cup full/300ml

  • Cherry tomatoes (whole or halved)
  • Peppers-chopped
  • Courgette
  • Mushrooms
  • Spinach
  • Frozen peas or sweetcorn
  • Small florets of broccoli

“You will need an oven proof tin, 20cm wide, or fairy cake/muffin tins”

What to do

Preheat the oven to 180°C gas mark 4

  1. Rub the oil into the ovenproof dish or tin.
  2. Break the eggs into a bowl.
  3. Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk
    until it is fluffy.
  4. Add half of the grated cheese and a little pepper. You can also add herbs if
    you like.
  5. Stir the vegetables you want to use into the ovenproof dish-if you are using a
    muffin tin you can choose which vegetables go in each of the holes.
  6. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of
    the cheese on top.
  7. Place the tin or dish in the oven for 20 minutes so that the frittata is golden and
    set. Leave to cool a bit before removing from the tin with a heatproof spatula.

“Use any vegetables you like for this, you can also add cooked meats or fish.”