What we're making
mini frittatas

Spinach & Red Pepper Mini Frittatas - Kids love making these mini frittatas and if cooked ahead they make a brilliant breakfast for on the go. 

For non-vegetarian try adding diced grilled bacon or sausage

 

What you'll need

Ingredients:

1 tsp olive oil

1/2 red bell pepper, chopped finely

1/2 white onion, chopped finely

3 handfuls of fresh spinach, roughly chopped

6 large eggs

100ml semi-skimmed milk

Handful grated cheddar cheese

Salt & Pepper

 

Equipment:

Muffin baking tray

Paper cake cases

Whisk

Mixing bowl

Chopping board

Sharp knife

 

How to do it

1. Preheat oven to 190 degrees. Line a muffin tray with 12 paper cake cases.

2. In a medium frying pan add the olive oil and fry onions and pepper until soft (5 mins)

3. Add spinach and stir until wilted. Remove from the heat.

4. Meanwhile in a large bowl, whisk together eggs, milk, cheese and salt & pepper. Kids love doing this part.

5. Pour egg mixture into the 12 muffin case. Add the pepper mix evenly to the 12 cases.

6. Bake for 20 mins until risen. Cool and eat. Alternatively pop in the fridge for the next day. 

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

If you log in or register, you can post comments.