Hands up if you struggle with time in the morning?! Me too. On those days when there is a mountain of things to do, breakfast is the first thing which gets sidelined. But then…. it’s a slippery slope to snacksville. The answer it seems, is having something on hand, ready to eat. Enter these mini brekkie frittatas… super quick to make and they keep brilliantly in the fridge for a few days.
Frittatas are mini omelettes made in a muffin tin. You can be creative as you like with the ingredients, so once you’ve tried the basic recipe switch in your choice of vegetables (carrots, broccoli, peppers work well), cheese and herbs .
This recipe makes 12 mini frittatas which you can make in advance and eat on the go – or with a slice or two of toast. They taste as great cold as they do warm – just reheat if you want to. I also love them as a ready-to-eat snack.
Butter / oil for greasing tins
10 medium eggs
Splash of milk
Salt and pepper to season
1 medium courgette, grated, or a cup of broccoli chopped up into small pieces
4 spring onions, chopped
3 handfuls fresh herbs (e.g. mint, parsley, chives), finely chopped
80g Parmesan or cheddar, grated (crumbled feta also works well)
Preheat the oven to 200°C / 375F / gas mark 5.
Lightly grease a muffin tray with butter/ oil to allow for 12 muffins. Grease thoroughly to avoid any sticking.
In a large mixing bowl, beat together the eggs with a pinch of salt and pepper and splash of milk.
Divide the cheese, courgette (or other veg), spring onions and herbs evenly across the muffin cases.
Pour the egg mix evenly over the top.
Bake for 15 minutes until the frittatas are set in the middle. If still runny pop them back in for a further 1-2 minutes.
Once cooked, cool the frittatas on a rack for 5 mins before attempting to pop them from the tin. You can enjoy them warm, or leave to cool completely before refrigerating in a sealed box.