Spinach & Red Pepper Mini Frittatas
Kids love making these mini frittatas (mini omelettes), and if cooked ahead they make a brilliant breakfast for on the go. For non-vegetarian try adding diced grilled bacon or sausage. Makes approximately 12 servings Preparation time is approximately 15 minutes Cooking time is approximately 20-25 minutes Ingredients 1 teaspoon of olive oil 1/2 red bell pepper, chopped finely 1/2 white onion, chopped finely 3 handfuls of fresh spinach, roughly chopped 6 large eggs 100ml semi-skimmed milk Handful grated cheddar cheese Salt & pepper How to make Spinach & Red Pepper Mini Frittatas Preheat oven to 190C. Line a muffin tray with 12 paper muffin cases. In a medium frying pan add the olive oil and fry onions and pepper until soft (5 mins) Add spinach and stir until wilted. Remove from the heat. Meanwhile in a large bowl, whisk together eggs, milk, cheese and salt and pepper. Pour egg mixture into the 12 muffin cases. Add the pepper mix evenly to the 12 cases. Bake for 20 mins until risen. Cool and eat. Alternatively pop in the fridge for the next day. HINTS & TIPS Kids love helping with the whisking! 'Lighten-up' use low fat cheese and only add in 1/2 a handful. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
Kids love making these mini frittatas and if cooked ahead they make a brilliant breakfast for on the go.