Mini Frittatas. Perfect for a Packed Lunch.

We ran out of bread a couple of days ago and as I'm suffering from a sniffle my kneading muscles were feeling particularly lame.  So instead of a sarnie, the hubbie got mini frittatas for his lunch.

They are so easy to make and being 'mini' means they are great for a packed lunch or picnic.  I have provided the basic ingredients and then a list of possible filling combos.  I used up leftovers but in the process always tried to include a cheese and something crunchy and veggie for different textures and tastes.

Ingredients (makes 9)

7 eggs
50 ml double cream
Salt and pepper
Oil for greasing

Fillings - (you'll only need a small amount of each)

Frozen peas, feta, courgette strips, mint and spring onion

Beetroot leaf, Gruyere. red onion and cornichons

Sliced cooked sweet potato, Stilton, sage, spinach

Method

1. Heat the oven to 180C and grease a muffin mould.
2. Mix the eggs, cream and seasoning together in a large bowl.
3. Fill the dips in the muffin tin with the filling combos you are using...

then pour over the egg mixture.

4. Bake in the oven for 20 minutes, or until set.  Remove from the oven, allow to cool slightly before removing from the tin and serving warm or cold.

Yum yum yum.