These frittata cups are delicious and make such a great savoury snack. Which has been great since I've been cutting down on the amount of sugar I'm eating!
They are all fluffy inside, with a fabulous cheesy top. Perfect for lunch or a picnic!
It's a great way to use up any left over vegetables you have in the fridge instead of the broccoli and peas.
Serves 3 (makes 6 muffins)
Serves 3 (makes 6 muffins)
INGREDIENTS
Olive oil (for greasing the muffin tin)
4 eggs, large
A dash of milk (any sort, I use Oat Milk)
½ tsp salt
¼ tsp black pepper
4 or 5 broccoli florets
80g peas
60g Cheddar cheese, grated plus extra
METHOD
METHOD
Preheat the oven to gas 4, 180°C, fan 160°C.
Grease 6 holes of a muffin tin and line with baking paper. (See video of how I do this below)
Place the broccoli florets in a pan, Pour over boiling water and add a pinch of salt.
Boil for 5 minutes and drain. The broccoli florets should be tender and still firm.
Do the same with the peas and cook for 6 minutes.
Drain and allow the vegetables to cool and cut into small pieces.
If you are using leftover vegetables.
Cut the cold vegetables into small pieces.
Whisk eggs, milk, salt and pepper.
Stir through cooled vegetables and cheese.
Divide mixture between each muffin cup. Sprinkle a little extra cheese on top of each one.
Bake 25 minutes until the top is light golden. The centre will spring back when touched.
Remove from the oven and leave to cool slightly.
Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days.
Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days.
In this recipe Beccy used