Mini frittatas

These are deliciously easy to prepare and healthy to boot!
 
frittatas

Recipe from: 22 January 2013
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 6
    large eggs
  • 1/2
    cup
    diced tri-coloured frozen peppers,
  • sautéed salt and pepper to taste
  • 30
    g
    cheddar cheese - finely grated
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180°C. Beat the eggs well. Add the sautéed peppers and season to taste.

Divide the mixture into 6 greased muffin tin holes or 6 silicone cupcake holders.

Sprinkle a small amount of cheese over each frittata. Bake for 18 minutes (this may vary a bit depending on your oven, but the egg should be cooked through). Remove from the oven and set aside to cool.

Tip: You can use frozen or fresh peppers for this recipe.

Extracted from Simple, Fabulous Lunchbox Ideas, published by Random Struik.

 

Read more on: breakfast  |  recipe  |  bake  |  eggs  |  lunchbox  |  snack
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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