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.
Notes
Type of pan - we use a cast iron wedge pan but a greased muffin tray would also work.Fillings - Add the fillings (according to whats available or fresh and in season, or use leftovers), into each section with the egg mixture for variety or to cater for different tastes.Storing leftovers - Keep in a sealed container in the fridge for up to 3 days. Freeze in a sealed container with parchment paper between the layers (so they don't stick together), and freeze for up to a month. Thaw and warm on a low heat or bring to room temperature before serving.