Mini frittata made with surplus eggs

Too many eggs, how about mini frittatas?

We have soon many eggs, so are getting creative.  Barbara came up with a great idea, mini frittatas.

Really easy to make.  We’ve used silicone muffin moulds.  Simply scramble the egg with a dash of milk and season with salt and pepper.

In the bottom of each muffin mould, put a sprinkling of your filling.  We used some onion (softened in the microwave) and some chopped potatoes (cooked) left over from last night’s dinner.

Pour the whisked egg into each mould, then place in an oven (heated to 180°C) for 20 minutes.

After 20 minutes, take out the oven, and leave to cool in the muffin mould.  Once cool, tip them out onto a cooling rack.  You can eat them warm, but we like to put them in the fridge and either eat with salad, or as snacks.

Filling the muffin moulds with chopped onion ready for pouring in the whisked egg
Filling the muffin moulds with chopped onion ready for pouring in the whisked egg
Adding whisked egg to the muffin moulds for frittata
Adding whisked egg to the muffin moulds for frittata
Mini Frittata just out the oven
Mini Frittata just out the oven

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