A frittata in the shape of a muffin you say? Yes! These protein-packed little gems are super simple to make and much easier for little hands to manage than a traditional slice.
Ingredients
Sunflower oil, for greasing
100g new potatoes
5 large eggs
75g Cheddar cheese, grated
4 spring onions, chopped
50g frozen peas
6 cherry tomatoes, chopped
100g new potatoes
5 large eggs
75g Cheddar cheese, grated
4 spring onions, chopped
50g frozen peas
6 cherry tomatoes, chopped
Method
- Preheat the oven to 200ºC. Grease a 12-hole muffin tin with oil.
- Cook the new potatoes in boiling water for 12–15 minutes. Drain, cool and cut into 1cm dice.
- Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, peas and tomatoes. Pour the mixture into the muffin tin moulds. Bake for 20–25 minutes until well risen and golden. Leave to cool for 5 minutes in the tin, then release from the tin and cool on a wire rack.
Similar Recipes
Some more recipes for you to try
OUR APP
Annabel Karmel’s No.1
Rated Baby & Toddler Recipe App
Discover our brand NEW App, jam-packed with over 650+ recipes. NEW recipes every week, Meal Planners, Shopping Lists, Weaning Guide, Allergy Tracker + lots more!
Start your FREE trial today!
Related Products
Similar products you might enjoy!
