Kids love making these mini frittatas (mini omelettes), and if cooked ahead they make a brilliant breakfast for on the go. For non-vegetarian try adding diced grilled bacon or sausage.
Makes approximately 12 servings
Preparation time is approximately 15 minutes
Cooking time is approximately 20-25 minutes
Ingredients
1 teaspoon of 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
How to make Spinach & Red Pepper Mini Frittatas
Preheat oven to 190C. Line a muffin tray with 12 paper muffin cases.
In a medium frying pan add the olive oil and fry onions and pepper until soft (5 mins)
Add spinach and stir until wilted. Remove from the heat.
Meanwhile in a large bowl, whisk together eggs, milk, cheese and salt and pepper.
Pour egg mixture into the 12 muffin cases. Add the pepper mix evenly to the 12 cases.
Bake for 20 mins until risen. Cool and eat. Alternatively pop in the fridge for the next day.
HINTS & TIPS
Kids love helping with the whisking!
'Lighten-up' use low fat cheese and only add in 1/2 a handful.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
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