So I’m on a muffin roll at the moment.. everything has to be made in the muffin tin.. no idea why but I’m thinking small these days… Small in terms of food size… I’m liking the whole bit size or palm sized food.. it’s cute, it’s fun and most of all it’s EASY!
Speaking of easy, you cannot get any easier than a frittata… however I feel like it’s one of those things that’s also easy to get really wrong..?
Either it’s too “eggy”… or too plain… or too dry… I’m not sure… So when you make them in smaller versions, I feel like they just somehow come together better and make sense… the big one is great for serving a large number of people at the table, but even these probably take the same amount of time if not less, to cook, and you can just pile them up on a plate and everything can just grab one.. no cutting or fussing about portion sizes here…!
I lined 3 of them with baby spinach leaves to see what would happen..they didn’t stay as “liners” obviously.. they shrunk into the egg mixture but still left a hint of green around the sides which I think looks quite cool…
I think these would be great as a breakfast or brunch food.. and even as lunch or dinner served with a green salad or some sliced avocados!.. REALLY simple… Easter baking maybe..? YES!!
- Muffin frittatas
- MAKES 6 MINI FRITTATAS
- a little butter or vegetable oil to line the muffin moulds
- 4 eggs
- 2 large pinches of sea salt
- a large pinch of black pepper
- 1 pinch of cayenne pepper
- a handful of veg – I used chopped red pepper
- fresh chives finely chopped
- Baby spinach leaves, whole, to line the tins if you wish
- Any spices or herbs, fresh or dried (I used fresh parsley)
- a large handful of grated hard cheese, such as Cheddar, Gruyère or
- Preheat the oven to fan 190°C. Grease a muffin tray well with a little butter/oil or use paper cases or parchment paper.
- Beat the eggs in a large bowl. Add the salt and pepperand all the ingredients. it should be quite liquidy still, so don’t overload it with veggies.
- Pour the mixture into the prepared muffin tray. Top with grated cheddar. Bake for 14 minutes
- To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer. I took them out when they had puffed up quite a lot on top.
- Remove the frittatas from the tray and leave to cool on a wire rack.
- Wrap them up in baking or greaseproof paper, pack them in your lunch box for a great snack on the go.