Individual frittatas are great to have on hand for a healthy snack or light lunch. Preparing a batch ahead of time will provide a healthier alternative for snacks. They are also quick and easy to prepare and can be stored in the refrigerator or frozen in batches. Served warmed or cold they are perfect for unexpected afternoon tea guests or picnics or even school lunches.
I’ve used spinach, capscium and mushrooms but you can use any vegetables on hand. If you use sweet potato you would need to partially bake or steam first as it takes longer to cook.
I’m a fairly rustic in my approach to cooking so I just roughly chop the herbs and vegetables. These are so easy to prepare and also great to have on hand for unexpected visitors. I’ve chosen this recipe for my Friday Favourites post this week.
Individual Frittatas with spinach, capsicum and mushroom – Makes 12 large muffins.
1/2 tablespoon oregano, chopped
1/2 tablespoon chives, chopped
1/2 cup baby spinach leaves torn into pieces
1/2 cup red capsicum (red pepper) chopped
1/2 cup baby mushrooms, chopped
1/2 cup grated cheese
2 tablespoon natural yoghurt
3/4 cup of milk or light cream (or enough to make the mixture ‘runny’)
- Prepare a muffin tray and spray with oil to stop any sticking and to make it easier to remove the frittatas when cooked and cooled.
- Preheat oven to 180C or 350F
- Whisk eggs in a bowl and then add all the ingredients together.
- Pour into a muffin tray
- Cook in oven for 20 minutes or until firm to touch.
- Allow to cool and then remove from muffin pan
- Store in a container in the refrigerator for a few days or I prefer to freeze and just use what I need each time.
Do you have a favourite ‘go to’ healthy and quick recipe? Share is with me.