Go Back
Print

Mini veg & cheese frittatas

Prep Time 10 minutes
Cook Time 20 minutes
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.