Green Frittata Muffins

Serves 3

I've always been a little daunted by making frittatas but these muffin style frittatas are so easy to make and can be frozen too. They are packed full of veg (you can easily swap out the veg below for your favourite combination) and the egg and cheese combination packs a punch of protein. The muffin size portions are great for a lighter lunch, snack or kid's pack up. To serve as a main meal, double up on the muffins or serve with some salad and home made chips (white or sweet potato).

Tips: These can be frozen - simply defrost and eat cold or warm through in the oven.

Ingredients

2 tsp olive oil, plus extra for greasing
1 garlic clove, crushed
1/2 large courgette, grated
handful baby spinach, roughly chopped
30g frozen peas
4 large eggs, beaten
40g Cheddar, finely grated

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
Heat the olive oil in a small frying pan over a medium heat. Add the garlic, courgette and spinach. Cook for 4-5 minutes, stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
Bake for 18-20 minutes, until the fritattas are set and golden. Remove from the oven and leave to cool slightly, before releasing from the tin. Store in a plastic container