These are amazing! Versatile, easy and fantastic to make the night before and take for breakfast when you're on the run! I make them as my "what's in the fridge that I can throw together so I can have an extra 15 minutes sleep in the morning" breakfast. These are so versatile you can eat them hot or cold, for breakfast, lunch or dinner and with salad or steamed veges! One of those simple recipes that makes so much sense but you just don't think to make! After telling my friends at uni about this recipe, they now make these a staple in their diets! Healthy, quick, cheap and we can eat them in lectures without the risk of loud, crunchy chip packets!
Ingredients (makes 12 muffins)
12 slices of ham for the bases
4 whole eggs and 6 egg whites
1/2 capsicum diced
1 onion diced
100g diced mushroom
Cracked pepper
Pre-heat the oven to 180 degrees celsius
Saute the capsicum, onion and mushroom until soft.
In a large muffin tin, push the ham slices into the holes like a patty cake liner.
Whisk eggs.
Scoop about a tablespoon of the vege mix into the ham bases and cover with egg.
Crack pepper over the top.
Bake in the oven for 15-20 mins or until egg is cooked. (They cook from the outside in so they are cooked when there is no raw egg still in the middle of the frittata)
Cool and enjoy!
Some other ideas are to add corn, spinach, turkey mince or anything you have in the fridge!
I am cooking these for breakfast this morning and I am sure they will be another winner....
ReplyDeleteI did change abit, I only put in 2 whole eggs and 4 whites. plus added a dessert spoon of low fat cottage cheese and a drop of almond milk to the egg mixture. Perfect amount of mixture for the twelve, didnt fill them to the brim but to the edge of the ham.
Ooops plus added in some finely cut silver beet.
Delete