Oh dear, it just occurred to me that I’m going on holiday in two weeks and I’m a bit soft around the edges (in other words, I look like a big fat pig). So in a desperate bid to firm up my wobbly bits, I downloaded a 10K running app on my phone. It’s been going well so far but I have noticed more baked goods making their way to my mouth more than usual. Running very slowly for 20 minutes without being sick surely deserves a croissant right?… Right guys?
Okay well it has to stop because it’s clearly not working and I’m going to be in a bikini (shudder) in less than a month, so goodbye buttery baked goods, I love you. Insert crying face here. Speaking of crying faces, here’s a disturbing video of a fully grown man crying like a baby, you’ll love it, it’s horrible (click here).
So, to kick my terrible pastry addiction I’m swapping croissants for mini frittata muffin things. You can put whatever vegetables you want in them really so they’re very easy to put together. I opted for asparagus, mint, peas and a few other bits I found in my fridge but like I said, you can use any old veg lying around. Just remember to make the mixture 50% egg and 50% veg and you can’t go wrong. Bon appetite!
Asparagus pea & Mint breakfast frittatas
Makes 6 / Takes 45 minutes
2 handful frozen Peas
2 spring onions finely chopped
2 tomato (6 slices)
Bunch of Asparagus
Handful of fresh mint chopped
Handful of fresh parsely chopped
40g grated Pecorino cheese
1. Preheat your oven to 200°C (180°C Fan) and grease a six case muffin tin with a bit of oil or butter. (I know I used muffin cases in my pictures but on reflection I wouldn’t next time, the paper got stuck to the frittatas). If you don’t have a muffin tin you can use a cupcake tin, just make lots of mini frittatas.
2. In a large bowl whisk the eggs until they’re combined and add a generous pinch of salt and pepper.
3. Add the finely chopped spring onions, two handfuls of frozen peas, fresh mint, fresh parsley and most of the cheese (save some to sprinkle on top of your frittatas later).
4. Trim the bottom of the asparagus and pick 6 of your finest looking spears. Trim them further to about 2 inches and pop one in each of your muffin holes so that when they bake, you’ll have an asparagus spear poking out the top of each frittata.
5. Roughly chop the rest of the asparagus and add it to your mixture.
6. Slice your tomatoes until you have 6 pretty slices and put to one side. Spoon your mixture into your muffin tin evenly and top with a tomato slice, a sprinkle of cheese and a last season of salt and pepper.
7. Pop in the oven for 25 minutes until springy to the touch and the egg is cooked through.
8. Allow to cool in the tray for 5 minutes and then carefully remove them by scoring around the edges with a knife and lifting them out. Serve immediately warm or cool them on a cooling rack and store them in an air tight container in the fridge. Microwave them on high for 30 seconds if you’re having them for breakfast. Should keep for 3-4 days in the fridge.