Mini Frittatas
Preparation time: 10 minutes
Cooking time: 125 minutes
Ingredients
- 6 eggs
- 1/4 cup cream
- 1 cup cheese, grated
- Salt and pepper, to season
- 1/3 cup peas
- 1/3 cup zucchini, grated
- 1tbsp basil pesto
- 1/2 cup roasted pumpkin, cubed
- 2tbsp feta, crumbled
- 1/3 cup baby spinach, finely chopped
- 1 slice ham, finely chopped
- 8 cherry tomatoes, halved
- Preheat oven to 200 degrees Celcius. Grease a 12-hole muffin tin with olive oil spray or line with 12 papers.
- Evenly divide the peas, grated zucchini and pesto into 4 muffin cups.
- Evenly divide the pumpkin, feta and baby spinach into 4 muffin cups.
- Evenly divide the ham and cherry tomatoes into 4 muffin cups.
- Place the eggs, cream and cheese into a large jug, season with salt and pepper and whisk to combine. Evenly divide the mixture into the 12 muffin cups.
- Bake for 10-12 minutes or until golden and set.
- Allow to stand in the pan for 5-10 minutes before loosening with a knife and removing.
