Tuesday, 21 May 2019

Muffin frittatas

What do you dread your children doing at school? Once they reach secondary school it means the start of food technology lessons (yes, that's basically cooking). I seen many children walk home from school clutching a plastic box full of unidentifiable mush. I've also heard the tales from parents who have been asked to try their offspring's dodgy culinary creations. Thankfully Miss JibberJabber takes an active interest in the cooking at home and so everything she has brought home has not only been edible but also delicious.

One of her favourites has been these frittatas. They were told they could add their own fillings to the frittatas so she picked lardons and tomatoes. They are great straight out the oven as a tasty snack or cooled to be put in a packed lunch. With the warmer weather coming they would be brilliant in picnics as well.

Makes 8
Equipment: Muffin tin lined with 8 paper cases, large jug, small frying pan.

Ingredients

3 Eggs
3½ fl oz (100ml)
3oz (85g) Cheese, grated
Pinch dried mixed herbs
7oz (200g) Smoked lardons or bacon, diced
1 Onion, chopped
8 tomatoes, diced

Method

1. Pre-heat the oven to 180°C/Gas mark 4.
2. Break the eggs into a jug, gradually add the milk then whisk them together.
3. Add the cheese to the mixture, whisk the add the mixed herbs.
4. Fry the bacon until cooked.
5. Add the onion and tomato to the bacon. Fry for two minutes.
6. Add the bacon mix to the bottom of your muffin cases. Then add the egg mixture on top.
7. Cook the frittatas for 15 minutes until set.
8. Remove from the tin immediately. Either eat straight away or leave to cool for later.


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