These easy mini frittatas are perfect for school mornings, in lunch boxes or for your next brunch.
Our mini frittatas with red bell peppers and cheese make a delicious healthy breakfast, light lunch or easy savoury snack.
They are wonderful warmed up or eaten at room temperature, with a fresh salad or sandwiched in delicious bread.
Made with fresh vegetables and cheese, these protein packed wedges are great for the keto diet or as a post-workout snack.
They can be made with any combination of ingredients and are a great way to use up leftovers. See variations below for ideas.
Make these mini frittatas ahead of time to keep in the fridge as they taste even better as the flavours develop after resting for a few hours.
Serve with potato salad, a side of cowboy salsa or fennel salad.
You may also like to try our yummy zucchini frittata and broccoli potato frittata.
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Try different fillings according to whats available or fresh and in season, adding in any of these:
- asparagus and peas
- feta and parsley
- broccoli and potatoes
- spinach and potatoes
- tomatoes and fresh basil
- sausages and roasted peppers
- cooked shrimps and scallions
- roasted peppers and carmelized onions
- three cheeses
- zucchini and cheese
- corn and jalapeños
- our cavolo nero
- our verza stufata
Why not also try adding different fillings in each section with the egg mixture for variety or to cater for different tastes.
We use our favourite cast iron wedge pan which makes 8 perfectly cooked frittata wedges. The eggs puff up beautifully and as the pan heats up the frittatas cook uniformly.
If you don’t have a wedge pan, a greased muffin tray would also work.
These mini frittatas will keep in a sealed container in the fridge for up to 3 days. Warm on a low heat or bring to room temperature before serving.
Layer in a sealed container with parchment paper between them so they don’t stick together, and freeze for up to a month.
Thaw and then warm on low heat or enjoy at room temperature.
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- 2 tablespoons olive oil
- 1 medium clove garlic chopped
- 75 g red bell pepper ½ cup, diced, seeds and stem removed
- 6 medium or large eggs
- 30 g cheddar cheese ⅓ cup, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- Preheat oven to 180°C fan/350°F, and grease a wedge baking pan or muffin tray and set aside.
- Add 2 tablespoons olive oil and 1 medium clove garlic to a small saucepan and sauté garlic on medium heat till light golden. Add 75 g red bell pepper and sauté for 5 minutes till peppers have softened. Remove from heat and set aside. (Skip this step if using your own choice of fillings.)
- In a medium mixing bowl, whisk together 6 medium or large eggs, 30 g cheddar cheese, ½ teaspoon salt and ¼ teaspoon black pepper.
- Mix in cooked peppers and garlic or, if making frittatas with different fillings pour the egg mixture directly into the pan and add different ingredients of your choice. Fill each section ¾ way to the top to leave room to rise.
- Bake for 20 minutes till the frittatas have puffed up and cheese has melted. Cool in the pan before turning out. Serve warm or at room temperature.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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