Basic Frittata Muffins

These little frittata muffins are so versatile and are an egg-cellent satisfying breakfast for those on-the-go.
 
Ingredients

• ​6 eggs
• Hymilayian salt and cracked pepper to season
• 100 grams grated cheese
• Filling of choice (see below combinations)

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Method

1. Place eggs in a bowl and season. Beat lightly and whisk in cheese and filling of choice.
2. Spoon evenly into 8 greased muffin cups, leave a wee bit of space at the top so they do not over flow, place in oven – (alternatively, heat a small pan and lightly oil, remove excess oil with kitchen paper and pour in egg mixture, cook on hob for approximately one minute, cover lightly with tin foil, then bake in oven until set and golden, about 20-25 minutes).
3. Serve with mixed baby leaves or simple green vegetables.

 

• Makes 1 small -medium frittata (22cm pan, depending on filling)
• 8 -12 muffins, (depending on filling and size of muffin tin)

 
Recipe combinations shown.

• 2 slices cooked bacon or ham diced small + 2 spring onions, finely diced. Add to egg mixture.
• 2 slices cooked bacon or ham diced small + small head kale, finely shredded and massaged for 1 minute with a pinch of salt and a teaspoon of olive oil. Add to egg mixture.
• 2 slices smoked salmon + 100 grams cream cheese instead of cheddar + 1 tablespoon chopped dill and 2 spring onions, finely chopped. Add to egg mixture.
• 100 grams fresh organic salmon, diced + 100 grams cream cheese or ricotta cheese – keep or omit cheddar + 2 tablespoons fresh dill chopped + 2 tablespoons fresh chives chopped. Add to egg mixture.
• 1 side smoked mackerel, bones removed and flaked + 4 tablespoon defrosted peas + 1 tablespoon parsley, finely chopped. Add to egg mixture.
• 1 side smoked mackerel, bones removed and flaked + 1 small cooked beetroot, diced + 2 tablespoons freshly grated horseradish + 2 tablespoons crème fraiche or fresh cream. Add to egg mixture.
• Any combination of dark green vegetables: Kale, spinach, chard, broccoli, beans, peas etc. Add to egg mixture.
• Any combination of cooked root vegetables: Carrots, butternut squash, sweet potatoes, normal potatoes, cauliflower, peppers, artichoke, fennel, beetroot etc…. Add to egg mixture.
• Any variation of leftovers from previous day’s dinner: shredded cooked chicken, diced ham, fish, leftover roast vegetables, cooked potatoes, herbs, cheeses etc. Add to egg mixture.

• Vary cheeses, herbs, green leaves etc. Add to egg mixture.
• Add ½ teaspoon of any of the following spice combination: turmeric, toasted cumin seeds-lightly ground, curry power. Add to egg mixture.

 
Maggie’s Tips

• Frittata leftovers can be stored in an airtight container in the refrigerator for up to 4 days or can be frozen but the texture does change. Frittata is really best cooked on the day.
• Frittata is so versatile. You can eat it for breakfast, brunch, dinner, supper and fantastic in lunch-boxes. A super way of using up leftovers. 

Recipe by: Maggie Lynch of Irish Institute of Nutrition and Health

​Website:  www.iinh.net

Join Maggie & husband Richard for their cookery demo on Saturday 8th & Sunday 9th September

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