Frittata Muffins | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Pre heat the oven to 200°C Fan.
• Take a 12 hole or 2 6 hole muffin tins and grease well with light oil, place in the oven to warm up.
• Combine the wet in a bowl, combine the dry in another bowl. Add the wet to dry gradually until you have a smoothish batter.
• Prepare your vegetables and herbs except the cheese and chili, and add them to the batter, stir to combine.
• Remove the muffin tins from the oven and add a ¼ cup of batter to each hole.
• If using place 1 tsp of almond cream cheese to the middle of each frittata and sprinkle with chilli flakes.
• Place in the hot oven until puffed up a little and cooked through, should take about 15-20 minutes. Test with a skewer.
• Serve immediately with green salad or just as they come. They are delicious cold too.
• You can keep them in airtight container for a day or so in the fridge and reheat in the oven if you like.