Mini Frittatas

It is often said that necessity is the mother of invention and lately this has been true of my weeknight cooking. Being busy at work means I’m constantly on my feet in the lab which means I’m coming home more tired than usual. Its easy under these circumstances to shove something in the oven (or even give into the temptations of the excellent chip shop down the street). However, there is something stopping this becoming a nightly occurrence and that is that I am stubborn. I don’t want to get out of the routine of cooking something decent and healthy after work and the satisfaction that gives me. Fortunately, that’s where the wonders of the internet come in, I saw these a couple of times online and decided to give my own version a whirl.

To make Mini Frittatas I used

A muffin tray (if you have a silicone one you don’t need to line it, otherwise use cake cases to stop the egg sticking)

Eggs (1 per every 2 muffin sections)

Splash of milk

Bacon

Cherry tomatoes (1 per muffin section, halved)

A handful spinach

Sundried tomatoes, cut into small pieces

Feta cheese

Salt and pepper

(These are so flexible though so feel free to mix and match the ingredients)

Preheat the oven to 200°C. Place the spinach at the base of the muffin tray then split the bacon, cherry tomatoes and sundried tomatoes between your desired number of muffin sections crumbling over your cheese last.

DSC_0094DSC_0096Beat together the eggs and milk and split between the muffin cases. Top with salt and pepper. Bake the eggs for 20 minutes or until the eggs are cooked through.

DSC_0097DSC_0098DSC_0100I served mine with sweet potato fries and more salad. I made extra as the leftovers can be eaten cold for breakfast or lunch.

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2 thoughts on “Mini Frittatas

    • I’ve made frittata and kept it in the fridge for about 2 days before. I’m honestly not sure about freezing having never tried but you could make, say 6 instead of the 12 and have leftovers for healthier breakfast

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