Veggie Mini Frittatas
By: Catherine Gregory
Published: Monday, July 25, 2016 - 11:35am

Ingredients




4 medium size eggs
80g of frozen garden peas (or petit pois)
1 onion
10 cherry tomatoes or 2 salad tomatoes
Splash of milk
Frylight oil (or butter)
Salt for seasoning
Cupcake tin

Preparation

1 Preheat oven to 190c, fan assisted 170c, 375f or gas mark 5 2 Crack the eggs into a mixing bowl and add a splash of milk and salt and whisk well 3 Add frylight low calorie oil to a frying pan (butter if you prefer) and soften onions 4 Chop the tomatoes in small pieces then combine then add them, the peas and onion to the eggs and mix 5 Spray frylight (or a little oil) inside each cupcake tin to make the Fritattas easier to remove when cooked then add the mixture to each one filling to the top until used.  Make sure you try to get an even mix of egg and filling in each one 6 Add to the preheated oven, cook on the middle shelf for around 12 – 15 mins.  I usually check how they are doing after 10 mins.   Once cooked then will look set on top and start to colour 7 Remove from the tin by loosening all around the edges and bottom with a small spatula or pallet knife.  I prefer the pallet knife as I can get right under the Frittatas. 8 Eat just as they are or serve with a lovely side salad

About

Mini Vegetarian Frittatas perfect for an easy meal with salad, lunchboxes, picnics and something kids will love too