Name: Mini veg & cheese frittatas
Prep time: 10 min
Cook time: 20 min
Ingredients: 10 mushrooms; 1/2 courgette; 1 tsp butter; 6 eggs; 100 ml milk of choice ((e.g. cow's milk)); 2 tbsp parmesan ((finely grated)); 1 tsp dried mixed herbs

Mini veg & cheese frittatas

Prep Time 10

Cook Time 20

Servings 8 frittatas

Ingredients

10 mushrooms
1/2 courgette
1 tsp butter
6 eggs
100 ml milk of choice (e.g. cow's milk)
2 tbsp parmesan (finely grated)
1 tsp dried mixed herbs

Instructions

Preheat the oven to 180 °C.
Prepare a cake tray with 8 paper cases.
Slice the mushrooms, chop the courgette into small pieces and fry in the butter until fully cooked.
In a bowl, lightly whisk the eggs and milk using a fork.
Finely grate the parmesan.
Add the mushrooms, courgette, parmesan and herbs into the egg mix and stir.
Pour the mix into the paper cases up to 80% full (they will rise slightly).
Cook in the oven for 20 minutes at 180 °C.
Eat warm or leave to cool on a wire cooling rack.