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Mini mushroom and cheese baked frittata

Prep:

Cook:

Serves:

Photo: Lisa Roukin
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.

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