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LFHW Scotland

Breakfast Muffin Frittatas

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Total Time 45 minutes
Servings: 12
Course: Main
Ingredients Method

Ingredients
  

  • 8 large, or 10 medium free-range eggs
  • a little neutral oil e.g. olive, sunflower
  • salt & pepper
  • 2 tsp English or Dijon mustard
  • ½ tsp ground cumin
  • ½ pack of chives, finely chopped (keep a few to serve)
  • ½ bag baby spinach leaves, washed
  • 1 medium zucchini, grated
  • ½ cup grated mature cheddar or other hard cheese
  • crème fraîche to serve (optional)

Method
 

  1. 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.
  2. Remove from the oven and leave for a few minutes before turning out onto a wire rack to cool completely.
  3. Bake in a preheated oven 350f for 18 minutes, or until the frittatas are set and golden on the top.
  4. Transfer the egg mixture to a jug, and from there pour the mixture to evenly fill a lightly-oiled 12-cup muffin tin.
  5. Season generously with black pepper and a pinch of salt. Stir the mixture well to combine.
  6. Add the mustard, grated cheese, cumin, mustard, cooked vegetables and chopped chives.
  7. Break the eggs into a large mixing bowl and whisk together.
  8. 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.
  9. Add the spinach leaves and cook until wilted down.
  10. Serve with a spoonful of crème fraîche stirred through with chopped chives.

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