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WATCH: Easy peasy frittata muffins with Annabel Karmel!

by Annabel Karmel |
Published on

Have a go at this easy and delicious recipe by Annabel Karmel- the whole family will love, including fussy toddlers! Oh, and it's perfect for using up leftovers from the fridge!

Prep: 15 minutes

Cook: 35-40 minutes

Makes: 12 egg muffin cups

Ingredients

  • 8 new potatoes

  • 5 large eggs

  • 4 spring onions, chopped

  • 50g frozen peas

  • 75g Cheddar cheese, grated

  • 6 cherry tomatoes, chopped

  • Optional: ham, chicken or crumbles of bacon

  • Method

  • Preheat the oven to 180C Fan. Grease a 12 hole muffin tin with oil.

  • Cook the new potatoes in boiling water for 12 to 15 minutes until tender. Drain, cool and dice.

  • Mix the eggs in a large bowl. Add the potatoes, cheese, spring onions, peas and tomatoes. Season lightly and pour into the muffin tin.

  • Bake for 20 to 25 minutes until well risen and golden.

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Now read:

Mediterranean vegetable puree by Annabel Karmel

Chicken and Apple Balls Recipe by Annabel Karmel

Tomato and butternut squash pasta by Annabel Karmel

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