Mini Frittata

This is not really a recipe,  more of a starting point and an invitation to be creative (or use up your leftovers).

The basics are that you quickly fry up some veg. Whisk some eggs and bake both in a muffin tin in the oven.

Usually I make this dish if I realize I have too many vegetable scraps lingering in the fridge or I am just craving a hearty carb free breakfast. Actually it also makes a great side dish to a piece of meat for a light dinner.

Below you van find one of my favourite combinations but the variations are endless.  Do you have a special combination you particularly like?

Ingredients
Makes 6-8 muffins

½ onion
1 garlic clove
½ red capsicum (bell pepper)
2 handfuls of spinach
1 tbsp chopped basil (this really is the special ingredient)
2 tbsp crumbled feta
2 eggs
2 egg whites
salt, pepper

 

Recipe

1. Heat oven 180C.
2. Chop the onion and dice the capsicum. Sauté with minced garlic until soft.
3. Tear the spinach and add.
4. Whisk egg and egg whites together.
5. Add basil, feta, salt, pepper.
6. Combine vegetables and eggs. Pour mix into a muffin tin.
7. Bake 20 minutes or until cooked.
8. Allow to rest for a few minutes and serve hot or room temperature

Tips & Variations

Consider some of the following

• Cherry tomatoes
• Leek and ham
• Spinach and ricotta
• Mushroom and spring onion
• Peas and mint
• Grated zucchini, mint, feta and roasted pine nuts (my favourite frittata as a side dish for dinner)
• All your leftover fresh herbs and roasted pine nuts
• Bacon
• Salmon
  

  Fluffy small frittatas loaded with lovely vegetables

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• breakfast
• egg
• healthy
• quick & easy
• side dish
• vegetarian