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. You can put whatever vegetables you want in them 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 you have lying around. Just remember to make the mixture 50% egg to 50% veg and you won’t go wrong.
Asparagus pea & mint breakfast frittatas
Makes 6 large / Hands on time 20 mins / Total time 45 minutes / V Gf
You’ll need: Large muffin tin
Spray rapeseed oil
2 handfuls frozen peas
2 spring onions, finely chopped
2 tomatoes, cut into 6 slices
125g asparagus, woody ends removed
Handful fresh mint, chopped
Handful fresh parsley, chopped
40g vegetarian Italian hard cheese or Parmesan*, grated
8 medium eggs
TIP: If you don’t own a muffin tin don’t fret, you can use a cupcake tin and make mini frittatas, just bear in mind they may not take as long to cook.
1. Preheat an oven to 200°C/180°fan/400°F/gas mark 6 and spray a large six case muffin tin with oil (I know I used muffin cases in my pictures but I wish I hadn’t, the paper got stuck to the frittatas).
2. In a large bowl whisk the eggs and add a generous pinch of salt and pepper.. Add the finely chopped spring onions, 2 handfuls of frozen peas, fresh mint, fresh parsley and most of the cheese (save a little to sprinkle on top of your frittatas later).
3. Remove the woody ends of the asparagus and discard before picking 6 of the finest looking spears. Trim these to roughly 2 inches and pop one in each of your muffin holes. Roughly chop the rest of the asparagus and add it to the egg mixture.
4. Slice the 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. Bake in an oven for 25 minutes or until springy to the touch and the egg is cooked through.
5. Allow to cool in the tray for 5 minutes before carefully removing by scoring around the edges with a knife and lifting them out. Serve immediately warm or cool fully on a cooling rack. Store in an air-tight container in the fridge and keep for up to 3-4 days. Microwave them on high for 30 seconds if you’re having them for breakfast or enjoy them cold like a mini quiche.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Gf – Gluten free