Mini mushroom and cheese baked frittata
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Photo: Lisa Roukin
These mini treats are ideal not just for breakfast — especially for children — but for lunch or brunch too. You can try other fillings such as sun-dried tomato, olive and basil, or roasted vegetable, or sauteed courgettes and chopped mint.
1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Preheat the oven to 180°C.
Saute the mushrooms with the oil, then season with salt and pepper.
Continue to cook until any liquid has evaporated from the mushrooms.
In a large mixing bowl beat the eggs and season. Add the cheese and the sauteed mushrooms.
Pour the mixture into a measuring jug.
Line a 12-hole muffin tray with silicon liners, or use a silicon muffin tray instead.
Pour the mixture into the liners or tray. Bake in the preheated oven for 20-25 minutes until the frittata are set and a little golden.
The mixture will puff up and rise during the cooking process but will sink a little when cool.
Remove from the oven and leave to rest for 5 minutes before turning out.
You might need to run a knife around the edges to help the frittatas pop out.
Serve warm or at room temperature.