Egg Frittatas
Ingredients
- 8 x large eggs
Fillings (Here are some ideas)
Mushroom and herb: slice 250g mushrooms & fry for 5 minutes in 2 tablespoons olive oil. Season & add 2 tablespoons chopped fresh herbs (use any you like of the following – chives, parsley, tarragon, basil, oregano).
Spinach & Feta: Roughly chop 100g spinach. Finely chop a red pepper. Mix the spinach & pepper with 100g crumbled feta cheese & freshly ground black pepper.
Ham, sweetcorn & tomato: Drain a small tin of sweetcorn (198g). Chop up 125g lean cooked ham. Halve a dozen cherry tomatoes. Mix all ingredients together.
Spicy tomato: Gently fry a thinly sliced onion in 1 tablespoon olive oil. Add a sliced red pepper & 4 large tomatoes to the pan & cook for a further 5 minutes. Remove from the heat & add a good pinch of chilli flakes, salt & pepper.
Method
Whisk the eggs in a bowl.
Once you’ve prepared your filling, divide this between 6 muffin holes. I like to use muffin cases – anything to reduce washing up!
Now pour the beaten egg over the frittata mix.
Bake at gas mark 5/190c for 10-15 minutes, until the egg has set.
TIP: you can get everything ready in the tin & bake it in the morning so that you can have a hot, quick & tasty breakfast.
