Mini mushroom and cheese baked frittata
Follow The JC on Twitter
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.
Makes 12
INGREDIENTS
1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Sea salt
White pepper
Method
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.
www.cookwithlisa.co.uk
Win a makeover and new wardrobe
Do you think your man needs a makeover? Does your Dad need to dapper up his game? This is your chance to make that happen as Jeff Banks has kindly offered £250 spending money to a fella who needs a bit more fashion in his life.
You need travel vaccines
If your teenager is planning somewhere exotic for their gap year, don’t forget to sort out the travel vaccines sooner rather than later.
