Mini Frittatas

Instructions

1. 1

   Preheat your oven to 190 degrees Celsius and lightly oil a muffin tin with 6 cups.

   Tip: Use silicone muffin liners to make removal even easier.

2. 2

   In a large bowl, whisk together the eggs and milk until well combined and pale, about 2 minutes.

3. 3

   Heat the olive oil in a skillet over medium heat and sauté the onion for 2 minutes until softened, then add the bell peppers and zucchini and cook for another 3 minutes.

   Tip: Cooking the vegetables first ensures they're tender in the final frittata.

4. 4

   Add the spinach and cherry tomatoes to the skillet and cook for 1 minute until the spinach wilts, then remove from heat.

5. 5

   Stir the cheese and basil into the egg mixture, then gently fold in the cooked vegetables and season with salt and pepper.

   Tip: Don't overmix as this can make the frittatas tough.

6. 6

   Divide the mixture evenly among the 6 muffin cups, filling each about three quarters full.

7. 7

   Place the muffin tin in the oven and bake for 18 to 20 minutes until the frittatas are set in the center and lightly golden on top.

   Tip: Insert a toothpick in the center; it should come out clean when done.

8. 8

   Let cool in the tin for 3 minutes, then carefully run a knife around each frittata and turn out onto a serving plate.