These mini bacon and mushroom frittatas are essentially muffin-sized crustless quiches. They’re a perfect size for a picnic and really versatile – you can add in whatever bits and bobs you have around, like feta, sundried tomatoes, peppadews, peppers and herbs.
Ingredients
Makes about 18 frittatas
- 8 free-range eggs
- 200 ml milk
- ½ cup grated cheddar cheese
- One pack of bacon, chopped finely
- 250 g mushrooms, sliced
- 3 courgettes, grated
How to make mini frittatas
Fry the bacon until it’s almost done, and then add the sliced mushrooms. Cook for a few minutes or until the bacon is crispy and the mushrooms have softened. Mix together the eggs, milk and cheese and add the bacon, mushrooms and courgettes. Pour into greased muffin tins and cook at 180C for about 20 minutes, or until they’re golden and the egg has set on top.
