Pea & Red Pepper Mini Frittatas

  

According to both the mini and the chief taster the most recent success to come out of the kitchen are these colourful pea and red pepper frittatas. Jam packed with veg and cheese they are a cross between a muffin and an omelette and work well for breakfast, lunch or a snack when you’re in need of refuelling. They are also super quick and super easy to whisk up and are another great recipe to get little people involved in over the weekend. Give them a whirl!

 
1. Begin by preheating the oven to 180c and grease a 6 case muffin tray with butter and divide one cup of frozen peas between each case.

2. Then chop one red pepper and three spring onions into small chunks and in a little olive oil fry them in a pan for three to four minutes until soft.

3. Next add one cup of cheddar cheese to a mixing bowl along with one cup of full fat milk and four eggs and mix everything together. Add the chopped pepper and spring onions to the mixture and stir all the ingredients together before pouring over the peas, which are already in each muffin case.

4. Bake in the oven for 15 to 20 minutes. Best eaten warm.

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