Annabel Karmel’s mini frittata muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 muffins
Ingredients
- sunflower oil, for greasing
- 150g new potatoes
- 5 large eggs
- 75g Cheddar cheese or dairy-free alternative, grated
- 4 spring onions, chopped
- 6 cherry tomatoes, chopped
- 25g fresh spinach, shredded
Method
- STEP 1
Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Grease a 12-hole silicone or metal muffin tin with sunflower oil.
- STEP 2
Cook the new potatoes in boiling water for 12 to 15 minutes. Drain, cool, and cut into 1cm dice.
- STEP 3
Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, tomatoes, and spinach. Pour the mixture into the hollows of the muffin tray.
- STEP 4
Bake for 20 to 25 minutes, until well risen and golden. Leave to cool for 5 minutes, then remove from the muffin tin and cool on a wire rack.