HEALTH COACHING FOR A BUSY MUM'S BODY AND MIND
HEALTH COACHING FOR A BUSY MUM'S BODY AND MIND
Mini Frittata
Prep Time
15 minutes
Prep Notes
This recipe is a great way to use up small volumes of leftovers in the fridge to make delicious frittata for breakfast or lunch. It's also a good one to get kids involved in making as they can personalise their frittata.
Cooking Time
20-25 minutes
Yields
12 mini frittata
Ingredients
10 eggs
1/4 cup of milk (optional, any kind)
Salt and pepper
About 2 cups of add-ins, choose a few of the following suggestions - ham or bacon (cooked), herbs, spring onions, capsicum, roast vegetables, cheese, corn, avocado, baked beans, salsa.
Directions
1. Whisk together the eggs with the salt and pepper and milk (if using).
2. 1/2 fill each well of a 12 cup muffin tin with the egg mixture.
3. Add 1-2 tablespoons of your chosen add-ins.
4. Bake in the oven for 20-25 minutes at 180 degrees C.
Notes
These can be eaten fresh out of the oven or stored in an airtight container for 3-5 days. To reheat in the microwave, wrap in a paper towel and cook for 10 seconds at a time until the top feels warm. Over-cooking will make the eggs go tough.