Breakfast Muffin Frittatas
- Total Time: 45min
- Serves: 12
Ingredients
- 8 large, or 10 medium free-range eggs
- ½ cup grated mature cheddar or other hard cheese
- 1 medium zucchini, grated
- ½ bag baby spinach leaves, washed
- ½ pack of chives, finely chopped (keep a few to serve)
- ½ tsp ground cumin
- 2 tsp English or Dijon mustard
- salt & pepper
- a little neutral oil e.g. olive, sunflower
- crème fraîche to serve (optional)
Instructions
- Heat a little oil in a non-stick frying pan. Add the grated courgettes and cook for a few minutes until they start to colour.
- Add the spinach leaves and cook until wilted down.
- Transfer the cooked vegetables to a sieve and, using the back of a spoon, gently press the excess liquid out over a bowl or sink. Set the mixture aside and leave to cool.
- Break the eggs into a large mixing bowl and whisk together.
- Add the mustard, grated cheese, cumin, mustard, cooked vegetables and chopped chives.
- Season generously with black pepper and a pinch of salt. Stir the mixture well to combine.
- Transfer the egg mixture to a jug, and from there pour the mixture to evenly fill a lightly-oiled 12-cup muffin tin.
- Bake in a preheated oven 350f for 18 minutes, or until the frittatas are set and golden on the top.
- Remove from the oven and leave for a few minutes before turning out onto a wire rack to cool completely.
- Serve with a spoonful of crème fraîche stirred through with chopped chives.
