Micro-Frittatas

…….. or Savoury Muffins as baked in a muffin tray!!!

Great for lunch, light dinner or as a snack. Dead easy to make, you need 2 silicon muffin trays, eggs and all your favourite vegetables!

Serving 4 people

Ingredients

6 large eggs

leek, half, diced

6 asparagus, chopped, 2cm long

4 medium mushrooms, chopped

smal handful of parsley, finely chopped

handful of spinach

1 chilli pepper, chopped (optional)

pinch of salt

tbsp of olive oil

Preparation

Preheat the oven at 200c (190c fan oven). In a large bowl whisk your eggs, add the salt and mix thoroughly. On a non stick pan add a little olive oil and put it on a medium heat. Put the asparagus in the pan and simmer for a couple of minutes. Put them aside. Put the mushrooms and parsley in the pan and simmer for a couple of minutes. Put them aside. Place the spinach in the pan and simmer for 2 minutes (add a little olive oil if too dry ). Now all your vegetables are half cooked, a part from the leek which will cook in the oven. Fill your tray with the vegetables by adding a little of your ingredients in each case, you can have one topping or more than one in the same case. Make sure your vegetables are equally placed into the tray (you should fill 9 cases). You can add a couple of slices of chillies for a nice kick! Pour the eggs on each case and put them in the oven for 15/20 minutes until the eggs are cooked (put a knife inside your frittatas to check if they are completely done). Pronto!!! 

P.S. You can add some grated cheese, pancetta or ham but make sure you cook the pancetta first. You can serve them with a salad and you can eat them hot or cold ( I usually make enough to have them the next day and they still taste delicious!!!).