Cupcake frittatas
I got this idea from naturalliving I think. Over the weekend I got some lovely silicone cupcake moulds (they are <3) and I decided to put them to use. I like this recipe because it doesn't use any oil, and most of the ingredients (except the eggs) can be substituted to suit whatever you've got in the fridge. It's most certainly not a vegan recipe though, or a recipe for cholesterol watchers.
Cupcake Frittatas (the ingredients make 5-6 mini frittatas)
4 330g eggs
2 tbsp natural/Greek style yoghurt (you can use milk but yoghurt makes the eggs much fluffier)
1/2 ripe tomato (or sundried tomato) - finely chopped
1 handful baby spinach leaves - roughly chopped
2 cloves garlic - finely chopped
1/2 handful grated parmesan cheese
S & P
Whisk the eggs in a big bowl, adding the yoghurt while you whisk. Add all other ingredients. Spoon runny mixture into 5 or 6 cupcake cups.
Bake at 150`C for about 30-45 mins, until the frittata tops are raised and golden. You can also poke with a knife/fork/skewer to make sure the mixture has solidified all the way through.
These can be eaten on the spot or refrigerated for later noms - microwave for about 30 secs and enjoy.
Cupcake Frittatas (the ingredients make 5-6 mini frittatas)
4 330g eggs
2 tbsp natural/Greek style yoghurt (you can use milk but yoghurt makes the eggs much fluffier)
1/2 ripe tomato (or sundried tomato) - finely chopped
1 handful baby spinach leaves - roughly chopped
2 cloves garlic - finely chopped
1/2 handful grated parmesan cheese
S & P
Whisk the eggs in a big bowl, adding the yoghurt while you whisk. Add all other ingredients. Spoon runny mixture into 5 or 6 cupcake cups.
Bake at 150`C for about 30-45 mins, until the frittata tops are raised and golden. You can also poke with a knife/fork/skewer to make sure the mixture has solidified all the way through.
These can be eaten on the spot or refrigerated for later noms - microwave for about 30 secs and enjoy.