Mini Frittatas
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 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
Directions
  1. Preheat oven to 180 degrees Celsius or 356 Fahrenheit
  2. Fry onion, red pepper, chilli and garlic in coconut oil on a low heat for around 10 minutes
  3. Crack eggs into a bowl and season with salt + pepper
  4. Add milk and herbs to the eggs and lightly beat
  5. Grease a non-stick muffin tin
  6. Fill the bottom of each muffin tin with the cooked vegetable mixture
  7. Pour the eggs over the top, filling them up about ¾ of the way to allow them to rise
  8. Gently place a few pieces of the chopped tomatoes over the top of each frittata
  9. Bake in the oven for 20-25 minutes until cooked and golden on top
Recipe by at https://www.caseyjade.com/mini-frittatas/