Originally posted on 1 January 2015, updated 2 January 2018.
These little frittatas are so quick and easy to whip up. Because it is baked in muffin tins, it is easy to cook as well – and gives you lovely lil’ individual portions. I made this as a ‘New Years’ breakfast – protein-rich and a healthy way to start the new year.
Serves 4 (5 mini frittatas per person – so you can easily double the recipe if need be)
It is basically a one-step recipe: 4 eggs, ¼ cup of milk, aromat/salt, black pepper = whisk together!
When it comes to adding additional ingredients or fillings, there are so many suggestions – feel free to add some of these!
- Feta or any other cheese
- Balsamic Roasted Red Onions
- Roasted Butternut
- Feta (or any other low fat cheese)
- Lean Ham
- Smoked Chicken
- Roasted Peppers
- Corn Kernels
- Fresh Herbs – basil, coriander, parsley
- Italian Herb mix
- Smoked Paprika
- Cayenne Pepper
- Lemon Pepper
I used Roasted Butternut, Roasted Yellow Peppers, Cherry tomatoes and Corn with fresh parsley and smoked paprika.
Spray muffin/quiche pan with non-stick spray. Place mixture of fillings (mix and match to your taste – I mixed it up a bit in different combinations) in shallow muffin/mini quiche pans. Pour egg and milk mixture over. Top with herbs and other seasonings.
Place in pre-heated oven (180C) and back for about 8 minutes.
Serve with Sugar-free Tomato and Apple Chutney Great for breakfast of a light meal!