This recipe can be cooked in muffin cases in the oven/air fryer/microwave or in a frying pan on the hob. The trick is to use veg that is already cooked (eg roast or curry leftovers) or can be eaten raw (red pepper, mushroom, peas etc) as the cooking time is short.
This recipe makes approx 6 to 8 muffins depending on how deep you want them to be or fills a 9 inch frying pan. See below for amended recipe for the frying pan.
Ingredients
3 medium eggs
approx 200gm mixed veg (eg peppers, courgette, spring onions, grated carrots, mushrooms, sweetcorn, chopped spinach, cooked potato)
1 garlic clove/ squeeze of garlic paste (optional)
40 g cheese, grated
seasoning
Steps
1. Chop your mixed veg quite small (less than 1 cm cubes).
2. Grate cheese.
3. Crack eggs into a jug. Add seasonings and half of the grated cheese and scramble thoroughly.
4. Divide the veg up into 8 silicone muffin cases or a greased muffin tray.
5. Pour the egg mixture over the veg. Start with a small amount in each case and then top up. It doesn’t matter if the egg doesn’t completely cover the veg.
6. Sprinkle remaining cheese over the top of each muffin.
7. Cook in air fryer at 180 ºC for 5 minutes until the tops are slightly golden. They also cook in the microwave in 1 minute but the tops don’t brown.
8. Scoop muffins out of cases with the end of a teaspoon.
9. Cut one muffin in half to check it is cooked through (not runny inside).
10. Leave to cool to room temperature to allow the flavour to come through.
Frying pan version:
- Heat some oil in frying pan, add chopped raw onion if you want extra flavour.
- When onion cooked, add rest of your veg and some minced garlic if you like.
- Pour over egg and cheese mixture.
- Put lid on pan and turn heat down so the bottom doesn’t burn before the frittata is cooked through.
- When top is solid, make a small cut to check frittata is cooked through.
- It might be difficult to get out of the pan whole but you can cut it into squares as in the top photo.
