If you ever find yourself in a “what to cook when I actually have no real ingredients to speak of” type predicament, this mini frittata recipe is just for you.
It’s ideal for a Saturday morning before going shopping or the end of the month before you can actually afford to go shopping – in other words it’s ideal to use up all those bits and pieces in your fridge.
The recipe is very easy to adapt so it is pretty simple to find your own way to make these yummy mini frittatas based on what you have in your kitchen. My sister, for example, likes to use leftover chicken and this is my way:
Ingredients
6 eggs (this is for 12 regular muffin sized frittatas)
Filling:
I cooked a a cup of frozen stir-fry mix, chopped up in the blender to get smaller pieces
3 country sausages (bacon works great too)
half a cup grated cheese (I had bits and pieces left from a taster box but you can use your favourite, I find cheddar, mozzarella and feta work the best)
salt and pepper to taste
Method
Pre-heat oven to 180 degrees Celsius.
Mix everything together and pour into greased muffin tin.
Bake for 8-12 minutes or until puffed and golden.
These are best enjoyed straight out of oven.
Other ingredients that make great fillings are: mushrooms, spinach, leftover chicken, lunch meat – anything really!
This mini frittata recipe also works super well for a low carb diet and as a pre-prepared lunch time treat. I have even made it in a big pan when I had friends over for brunch and it looked very fancy with minimal effort.