Frittata muffins

Frittata muffins

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
6
Photographer
Patricia Niven

MRS: These are the best use of left-over vegetables ever. And those veg could be roast potatoes and carrots, steamed green beans, cauliflower or broccoli or sautéed mushrooms … it doesn’t matter really, just as long as they are already cooked. If you had some meat you could use that as well, like cooked sausages, bacon, meatballs or roast chicken. I quite often make these at breakfast time when we have a surplus of eggs and no bread for sandwiches for lunch. They take no time to prep and are cooked while I am nagging the hooligans to get dressed … again!

Ingredients

Quantity Ingredient
180g left-over cooked vegetables, cut into 1 cm cubes
180g cheese (goat's cheese, cream cheese, feta, cheddar etc.), cut into 1 cm cubes
4 free-range eggs
60ml milk
good pinch salt flakes
1 handful soft herbs (such as parley, chives, tarragon, basil and mint), chopped (optional)

Method

  1. Preheat the oven to 180°C and line a 6-cup muffin tin with 15 x 15 cm squares of baking paper.

    Divide the cooked vegetable and cheese pieces between the muffin holes.

    Whisk the eggs, milk and salt together in a bowl until well combined. Stir in the herbs, if using, then pour the egg mixture evenly into the lined muffin holes, giving the tin a little shake to make sure the mix finds its way around the fillings evenly.

    Bake for 20 minutes, or until the egg mixture is cooked through and firm with no wobbly bits. Remove from the oven and leave to cool in the tin before packing into lunchboxes (extras can be stored in the fridge for 1–2 days).
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