MINI MUSHROOM, BEEF AND FETA FRITTATAS
- 12 eggs, beaten
- 1 cup crumbled Feta cheese
- 1 cup chopped roast beef, or deli meat of your choice
- 2 cups chopped mushrooms, I used cremini mushrooms
- salt and pepper to taste
- cooking spray
Preheat oven to 200 ºC.
Spray a muffin tray with cooking spray.
In a large bowl, mix all the ingredients together.
Note:
You might not want to use too much salt, the Feta cheese is quite salty, so usually I don’t add any salt at all.
Pour the mixture into the muffin cups, 3/4 way up.
Do not overfill, this mixture will make 24 mini muffins, so if you have 2 trays use them both at once.
Bake for 20 to 30 minutes or until golden.
These mini frittata will refrigerate well for up to a week.
Recipe pasted and photo: Pieter Cornelius van Niekerk
