This frittata recipe is sure to please!!! Prepping as minis is wonderful for a crowd or easy to prepare in advance to have a nutritious breakfast at the ready- simply warm and serve!
This recipe is featured in our weekly Meal Planner. Sign up here to have 7 great recipes delivered to your inbox!
12 large free range eggs, lightly beaten
4 medium potatoes, chopped into chunks
1 small head of broccoli, chopped into florets (or exchange for good handful of baby spinach)
1 cup of sliced mushrooms (optional)
3 vine tomatoes cut into quarters or 10 cherry tomatoes
1 bunch of spring onions, sliced
1 small handful of basil, roughly chopped (or exchange for italian parsley or dill)
7 ounces of smoked salmon, chopped
1 cup of cream cheese or feta
1/2 cup of grated or shaved parmesan (optional)
2 tablespoons of olive oil
1 tablespoon of butter
Salt and pepper
Preheat oven to 350˚ F.
Heat the oil and butter in a large frying pan over a medium heat. Add the potatoes when the butter starts to froth, cook while stirring frequently until starting to brown (10-15 minutes). Turn the heat down if the butter starts to darken. Add the broccoli and mushrooms and cook until starting to brown. Remove from heat.
Stir the parmesan and basil into the beaten eggs. Season well with salt and pepper.
Grease well or spray two large muffin trays - this is important so we don't end up with a stuck on egg mess!
Place chunks of potato, mushrooms and broccoli evenly amongst 10 muffin molds. Add a tomato portion to each one then spoon in the egg mixture to 3/4 full. Add a good dollop of cream cheese (a large teaspoonful).
Add a chunk of salmon then a sprinkle of spring onions, salt and pepper.
Bake in the oven untill puffed and golden - approx. 20 minutes, check that the center is cooked by inserting a skewer, if not then cook for a further five minutes.
Remove from oven and allow to cool for 15 minutes before taking out of tin. Devour immediately or store in airtight container in refrigerator for up to a week.