If you’re making breakfast for family or a few friends, why not try our tasty mini frittatas? They’re packed with protein, are quick and easy, and will really hit the spot. They’re always a hit as a canape as well.
For egg mix (serves 40)
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon of salt
For the filling you can use anything that you have in your fridge, such as sliced ham, capsicum, onion, potato, turkey, smoked salmon – the possibilities are endless!
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley
Preheat oven to 180 degrees Celsius.
Spray two, 24-cup, mini muffin tins with cooking oil.
Whisk the egg, milk, salt and pepper together and then add Parmesan and parsley.
In each muffin tin, place about a tablespoon of mixed ingredients of your choosing, then top with the egg mixture.
Bake in the oven for about eight minutes, until egg is just set.
Remove from oven and place on a platter – serve immediately.