These mini frittatas are made with a delicious mixture of red peppers, onion, garlic and chilli. They are topped with fresh herbs and tomato and then baked in the oven until golden.
They are perfect for breakfast, brunch or even lunch! You can make them ahead of time as they are wonderful cold. You can also adapt them to include whatever ingredients you fancy.
Mini Frittatas
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 8 eggs
- ¼ cup almond milk (or your favourite milk)
- Salt + Pepper, to taste
- 1 white onion, diced
- 1 red pepper, diced
- 1 chilli, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 2 tablespoons chives, chopped
- 3 tablespoons spring onions, chopped
- 2 large tomatoes, diced
Directions
- Preheat oven to 180 degrees Celsius or 356 Fahrenheit
- Fry onion, red pepper, chilli and garlic in coconut oil on a low heat for around 10 minutes
- Crack eggs into a bowl and season with salt + pepper
- Add milk and herbs to the eggs and lightly beat
- Grease a non-stick muffin tin
- Fill the bottom of each muffin tin with the cooked vegetable mixture
- Pour the eggs over the top, filling them up about ¾ of the way to allow them to rise
- Gently place a few pieces of the chopped tomatoes over the top of each frittata
- Bake in the oven for 20-25 minutes until cooked and golden on top
When do you add the chives?
Step 4 on the recipe is when you add the chives.