Mini mushroom and cheese baked frittata


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

1 tbsp sunflower oil
150g button mushrooms, sliced
8 large eggs, lightly beaten
120g grated cheddar cheese
Sea salt
White pepper


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.

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