Who else loves eggs for breakfast???
We LOVE eggs for breakfast, but sometimes I just fancy something more than fried or scrambled - that's why I created these delicious little frittatas.
Although these were created with breakfast in mind they are also the perfect snack to eat throughout the day or as a light lunch. I like to sometimes double the ingredients and make a large batch for the entire family to snack on throughout the day or if we have a picnic ~great for meal-prep, or freezing.
These are a great recipe for vegetarians and for those following a low carb or keto diet, plus they are also gluten and grain free...
Winner Recipe
They are rich and creamy and oh so cheesy...
AMAZING!
What we love about these is the fact that you can add any filling that you fancy or need to use up from your fridge - check out some of our favourites;
Cherry tomatoes & basil
Bacon & leek
Chicken & mushroom
Courgette & onion
Ham & mushroom
Tweak it for your mood or diet
So lets crack on with the recipe... ( No pun intended )
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
Makes 10
9x eggs
1/2 cup of cream
pinch of sea salt
pinch of black pepper
80g button mushrooms
110g grated cheese ( We like cheddar )
1 tsp mixed italian herbs
handful of fresh basil leaves ( optional - just for decorating )
METHOD
Pre heat the oven to 210 C / 410 F
Crack the eggs into to a large measuring jug and whisk together.
Clean and dice the mushrooms into small pieces.
Grate the cheese.
Add the cream and all of the seasonings and whisk together well.
Pour the mixture into your cupcake trays, leaving approx 1 cm gap from the top.
Add the finely chopped mushrooms to each of the filled moulds and sprinkle with the cheese.
Place on the top shelf of the oven and bake for 25-30 mins.
Remove from the tray and serve with a garnish of fresh basil.
Eat fresh out of the oven or store them in an airtight container and store in the fridge to enjoy throughout the day - delicious hot or cold.
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