-frittata cups-
What's not to love about frittatas? They are simple to throw together, delectable and visually stunning.
You can essentially add any vegetable or cheese available at home, thus making this an extremely versatile recipe!
Don't fancy zucchini that much? No problem, use a leafy green vegetable like kale.
Got some capsicums you need to clear from the fridge? Chop it up & throw it in.
Prefer mozzarella to feta cheese? Let's go with that.
My frittata cups are portable, making them the perfect 'grab-and-go' breakfast, lunch or even snack.
They make fantastic appetisers too; I brought some to a tea party recently & it was a hit. Give this a go
& I'm positive it will make its way into your weekly line-up.
You can essentially add any vegetable or cheese available at home, thus making this an extremely versatile recipe!
Don't fancy zucchini that much? No problem, use a leafy green vegetable like kale.
Got some capsicums you need to clear from the fridge? Chop it up & throw it in.
Prefer mozzarella to feta cheese? Let's go with that.
My frittata cups are portable, making them the perfect 'grab-and-go' breakfast, lunch or even snack.
They make fantastic appetisers too; I brought some to a tea party recently & it was a hit. Give this a go
& I'm positive it will make its way into your weekly line-up.
MAKES 10-12
PREP 20 MINS
BAKE 20 MINS, 180C
INGREDIENTS
- A dozen eggs
- 1/2 cup skim milk
- 1 punnet cherry tomatoes, sliced lengthwise
- 1 medium zucchini, grated
- 250g cup mushrooms, coarsely chopped
- 1 medium yellow onion, diced
- 2 tbsp olive oil
- Salt & pepper to season
- 100g reduced-fat feta, crumbled
- Fresh herbs - chives, flat-leaf parsley (optional)
METHOD
- Pre-heat oven to 180C.
- Meanwhile, crack the eggs into a large mixing bowl & add milk, salt & pepper. Whisk for 1 minute until well combined.
- Next, add zucchini, mushrooms, onion, feta & herbs to the egg mixture. Mix well.
- Grease a 12-cup non stick muffin pan with olive oil. Spoon egg mixture evenly into each muffin slot, filling it up to the 3/4 mark.
- Place 3-4 slices of cherry tomatoes on top of each frittata cup.
- Bake in the oven at 180C for 20 minutes until the frittata cups set.
- Once ready, let it cool for 5 minutes before removing from the pan. For ease, use a spatula/butter knife to loosen the frittatas from the muffin cups.
- Serve warm & enjoy!