Now that the weather is warmer, these mini frittatas will be a welcome addition to your picnic basket and they are oh-so-easy to make.
- 4 eggs
- 1 tablespoon self-raising flour
- 95g can salmon in springwater, drained
- 1/4 cup milk
- 1/3 cup grated cheese
- 125 g can corn kernels, drained
- 1/4 cup frozen peas
Grease a 12-hole muffin tray. Preheat the oven to 190°C.
Whisk all the ingredients together in a bowl. Spoon into the muffin tray.
Bake for 15 minutes.