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BRUNCH EGG FRITTATA IN A MUFFIN TIN

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Cook: 18 minutes | Servings: 12 muffins

BRUNCH EGG FRITTATA IN A MUFFIN TIN

“I used a 12 muffin tin for the amount of eggs listed below. Lock down day #623.”

  • 8 large eggs, beaten
  • vegetables of choice to fill each hollow to about half full
  • grated cheese
  • smoked paprika
  • I used:
  • finely cubed green pepper
  • fresh spinach, finely sliced
  • spring onion, finely sliced
  • ½ a small tomato on top of each muffin

Spray the hollows very well to prevent the eggs sticking. Full the hollows with the veggies of your choice.
Pour the beaten eggs over the vegetables to just below the edge of each hollow.
Sprinkle grated cheese over and give a sprinkling of smoked paprika.
Bake in pre-heated oven at 180°C for about 18 minutes.

Note:
I baked it in solardom convection oven on the baking function at 165°C for 18 minutes.
Serve warm or at room temperature. It can be kept in the fridge for lunch boxes.

Recipe and photo: Elsabie Templeton

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