It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
|1/2||red pepper — seeded and diced|
|3||courgettes — diced|
|olives — black, chopped|
|100 ml||cheddar cheese — grated|
|6||eggs — lightly beaten|
|30 ml||milk — or cream|
|10 ml||fresh herbs — parsley and origanum, chopped|
Preheat oven to 180°C.
Mix the vegetables and olives and divide between 12 greased muffin cups. Top each with a little cheese.
Whisk the eggs, milk and herbs together and season well. Pour over the vegetables and bake in a preheated oven for 12-15 minutes, or until the top is golden brown. Remove from the oven and leave to cool for a few minutes. Use a small palette knife or blunt knife to loosen the sides of the frittatas so you can remove them from the muffin cups. Serve warm with a salad
Text and image source: Ideas magazine
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