Frittata muffins
These handy-sized egg muffins cook quickly and are great for breakfast.
SERVES8
TIME TO MAKE-
MEAL TYPELunch
TIME TO MAKE-
MEAL TYPELunch
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Method
- Spray muffin tins with oil spray. Preheat oven to 180˚C.
- Whisk the eggs and milk in a large bowl to blend well.
- Stir in the cheese, corn, tomato, mushroom, spring onion and garlic.
- Fill prepared muffin cups with the egg mixture.
- Bake for about 8-10 minutes or until the egg mixture puffs and is just set in the centre.
- Oil for spraying
- 4eggs
- 1/3 cuplite milk
- 1/3 cupEdam cheese, grated
- 410 gcan corn kernels, drained
- 100 gtomato, chopped
- 1spring onion, chopped
- 1 cupmushroom, chopped
- 2 clovesgarlic
Method
- Spray muffin tins with oil spray. Preheat oven to 180˚C.
- Whisk the eggs and milk in a large bowl to blend well.
- Stir in the cheese, corn, tomato, mushroom, spring onion and garlic.
- Fill prepared muffin cups with the egg mixture.
- Bake for about 8-10 minutes or until the egg mixture puffs and is just set in the centre.
Ingredients
- Oil for spraying
- 4eggs
- 1/3 cuplite milk
- 1/3 cupEdam cheese, grated
- 410 gcan corn kernels, drained
- 100 gtomato, chopped
- 1spring onion, chopped
- 1 cupmushroom, chopped
- 2 clovesgarlic
Ingredients
- Oil for spraying
- 4eggs
- 1/3 cuplite milk
- 1/3 cupEdam cheese, grated
- 410 gcan corn kernels, drained
- 100 gtomato, chopped
- 1spring onion, chopped
- 1 cupmushroom, chopped
- 2 clovesgarlic
Method
- Spray muffin tins with oil spray. Preheat oven to 180˚C.
- Whisk the eggs and milk in a large bowl to blend well.
- Stir in the cheese, corn, tomato, mushroom, spring onion and garlic.
- Fill prepared muffin cups with the egg mixture.
- Bake for about 8-10 minutes or until the egg mixture puffs and is just set in the centre.
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