I just love a little frittata that I can pop in my mouth in one bite! I make variations of these at least once a week and it’s so ridiculously easy. They also freeze well so you can make a double batch and then just microwave a few on a morning (or thaw overnight in the fridge) when you’re in a hurry and need something healthy on the go.

Ingredients:

Splash avocado oil

¾ c diced / grated vegetables

4 large eggs

pinch of cheese, optional

herbs, optional

salt & pepper

Method:

Heat up a splash of avocado oil in a skillet over medium heat. Add approximately ¾ cup diced / grated vegetables and sauté for 5 minutes. Add salt and pepper. Remove from heat. Using a teaspoon add a small bit into the bottom of a dozen mini-muffin moulds. (I use silicon because it requires no paper cups, no greasing, and makes for a super easy wash-up). Whisk the eggs, add in herbs if using, and using an ice cream scoop pour a bit of egg on top of the veg in each muffin cup. Sprinkle cheese on top if using. Bake in the oven at 175c / 350f for 15 minutes or until the top is just starting to turn golden.

Some of my favourite flavour combinations:

Red pepper / courgette / onion / feta

Spinach / courgette / leek / Parmesan

Butternut squash / shallot / basil / feta

Wild mushroom / onion

Asparagus / pea / mint

Sun-blushed tomato / basil / buffalo mozzarella

Enjoy!