Mini Frittatas
- 8 eggs
- ¼ cup almond milk (or your favourite milk)
- Salt + Pepper, to taste
- 1 white onion, diced
- 1 red pepper, diced
- 1 chilli, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 2 tablespoons chives, chopped
- 3 tablespoons spring onions, chopped
- 2 large tomatoes, diced
- Preheat oven to 180 degrees Celsius or 356 Fahrenheit
- Fry onion, red pepper, chilli and garlic in coconut oil on a low heat for around 10 minutes
- Crack eggs into a bowl and season with salt + pepper
- Add milk and herbs to the eggs and lightly beat
- Grease a non-stick muffin tin
- Fill the bottom of each muffin tin with the cooked vegetable mixture
- Pour the eggs over the top, filling them up about ¾ of the way to allow them to rise
- Gently place a few pieces of the chopped tomatoes over the top of each frittata
- Bake in the oven for 20-25 minutes until cooked and golden on top
Recipe by at https://www.caseyjade.com/mini-frittatas/
3.2.2124