Try experimenting a bit too by adding some seasonal greens (like fresh beans, or asparagus) for those extra-extra 5+ a day!
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings6
Ingredients
Makes 6 muffin-sized frittatas
1large potatopeeled and cut into small cubes like dice
½cupgrated cheddar cheese
2spring onionsfinely sliced
½cupsmall broccoli piecestry swapping with 1/2 cup of chopped beans
4eggs
½cupmilk
3Tbspchopped parsley
Salt & pepper
Optional
1/2cupof mash potato for crazy hair
Instructions
Preheat oven to 170°C. Cook potatoes in 3 cups of boiling salted water for 5 minutes until just tender. Add broccoli during the 4th minute. Test by poking it with a fork, and if it’s soft, it’s done.
Drain and set aside.
Line 6 muffin tins with squares of non-stick baking paper. Layer potato, spring onion and cheese into each. Repeat until muffin holes are just full.
In a bowl, beat eggs with milk and stir in parsley. Season well with salt and pepper.
Pour mixture into prepared muffin tins, dividing evenly. Bake for 20-25 minutes or until golden.
Pipe on crazy hair by filling the piping bag with 'mash', snip the bottom of the bag then pipe away!