Muffin tin frittatas

Nutrition Facts

Amount Per Serving

Calories 166 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 147mg49%

Sodium 242mg11%

Potassium 231mg7%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 9g18%

Vitamin A 242IU5%

Vitamin C 6mg7%

Calcium 84mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Perfect for lunchboxes or a picnic

Prep Time10

Cook Time30

Total Time40

Course: Brunch, Party food, Snack

Cuisine: British

Servings:

Calories: 166kcal

Preheat the oven to 180°C fan
Tip the potatoes and shallots into a small roasting tin. Sprinkle over the herbs and season well with salt and pepper. Drizzle over half the olive oil, tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes, stirring half way through cooking, until they are just cooked through.
Lightly beat the eggs in a jug then stir through two thirds of the parmesan and set aside.
A few minutes before the potato and shallot are due out the oven, drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over.Slide into the oven to heat up.
Remove the hot tin and the roasted potatoes and shallots from the oven. Quickly pour the egg mixture into the holes of the muffin tin, whilst the oil is still hot(this will help prevent sticking). Then divide the roast vegetables evenly between, spooning them in gently.
Finally gently scatter over the peas and ham, so the egg doesn’t spill out, they will be quite full. Sprinkle over the reserved parmesan.
Slide the tin into the oven and bake for about 12 minutes until the egg has just set.
When removed from the oven allow to cool in the tin for a few minutes or so, then slide a knife around to release.
Serve warm or leave to cool to room temperature before storing in the fridge.