Mini Cherry Tomato & Veggie Frittatas

These savoury frittata muffins make for a great grab & go breakfast or snack for little ones. So simple to make and great for keeping a stock in the freezer when hunger strikes.

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4 eggs, beaten
50g Parmesan, grated (or vegetarian alternative)
125g cooked new potatoes, diced
75g courgette, grated
3 tbsp sweetcorn
2 tbsp basil, chopped
100g Piccolo cherry tomatoes, chopped


  1. Preheat the oven to 180 Fan.
  2. Mix the ingredients together in a bowl and season lightly (for 12 months+).
  3. Spoon the mixture into a 12-hole silicone muffin tray.
  4. Bake in the oven for 20-25 minutes until set and lightly golden on top. 

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