Eggs – 5 large size or 6 medium size
1 leek – sliced
peas – pre-cooked
half a courgette – halved & sliced (crescent moon shape)
butter – (NOT margarine!)
pinch Sea salt /himalayan rock salt
You will also need:
A Large Muffin Tin (thats a Yorkshire pudding Tin to my UK friends)
1 Preheat the oven to 200C/Gas mark 6.
Grease the muffin tray well with a little butter or use paper muffin cases or parchment paper.
2 Beat the eggs in a large bowl with the salt and pepper. Set aside for a moment.
3 Heat a pan with a little of the butter and gently soften the leeks and courgettes. Once cooked through add to the eggs in the bowl along with the peas.
4 Pour the mixture into the prepared muffin tray.
5 Bake for 12-14 minutes. To check if they are done, give the muffin tray a wobble – they should be set in the middle. You can always pop them back in the oven for another 1-2 minutes if you think they need it.
Once cooked, remove the fritatta muffins from the tray and place on a wire rack to cool.
This recipe makes 6 large Frittata Muffins
You can add any veggies to these fritatta muffins. I love making them with left over veggies from the fridge. Simply stir the left overs in to the eggs, pour the mixture into the prepared muffins tins & bake. Hey presto super quick and tasty fritatta muffins!
Experiment and let me know what your favourite combinations are, I love hearing from you and discovering new flavours!
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