Power packed with flavour and protein, these veggie frittata muffins are a one stop solution to breakfast!
Ingredients
3 large eggs
2 tbsp milk
75g cooked potato, diced
25g frozen peas
100g cherry tomatoes, chopped
50g Cheddar, grated
1 tbsp basil, chopped
1 tbsp chives, chopped
2 tbsp milk
75g cooked potato, diced
25g frozen peas
100g cherry tomatoes, chopped
50g Cheddar, grated
1 tbsp basil, chopped
1 tbsp chives, chopped
Method
- Pre heat the oven to 180 C
- Crack the eggs into a bowl. Add the milk and beat together until blended. Add the cheese, tomatoes, peas, potato and herbs. Season and mix well. Put a 6 hole silicone muffin case onto a baking sheet.
- Spoon the mixture into the muffin tray. Bake in the oven for 18-20 minutes until pale golden and set.
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