Muffin tin frittatas with shallots, roast new potatoes, ham and peas
These individual frittatas are great served alfresco as a part of a picnic or packed into a lunchbox on a work day
Ingredients
- 150g baby new potatoes, quartered
- 3 shallots, sliced into chunky rings
- 2 tbsp olive oil
- a pinch of dried herbs
- 5 eggs
- 30g freshly grated parmesan
- a handful of frozen peas
- a couple of slices of ham, chopped
- salt & freshly ground black pepper
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