These mini frittata are very easy to make and superb for picnics or lunch boxes. Best served at room temperature to enjoy the full flavour, these are a fabulously healthy bite too. They’re also a great waste not want not recipe as they use up a wealth of bits and bobs from the draw of doom in the bottom of the fridge too. Feel free to use what ever vegetables you find lurking in yours! Makes 6
salt and freshly ground black pepper
half a yellow pepper, diced
1 lge spring onion, sliced
1 green chilli, seeds removed, finely chopped
3 chestnut mushrooms, diced
oil for frying
spray oil for greasing
parmesan cheese for grating
A muffin tin
Preheat the oven to 180c
Whisk the eggs, milk and seasoning in a jug and set aside.
Heat a glug of your favourite oil in a frying pan – I used coconut oil- and quickly fry off the vegetables, stirring continuously until cooked but not overly browned.
Spray 6 holes of the muffin tin with oil and divide the vegetable mixture between the holes.
Fill each hole equally with the egg mixture and grate the parmesan over – as much or little as you choose. Carefully transfer to the oven.
Cook for 15 minutes until risen and puffy and lightly golden on top.
Allow to cool slightly before loosening from the tin and transferring to a wire rack to cool.