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Mexican frittatas
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Delicious mini frittatas – perfect for lunch or paired with a fresh salad.
Ingredients:
- 125.00 ml mixed frozen peas, corn and capsicum
- 62.50 ml chunky Mexican salsa
- 4 eggs
- 84.98 gm reduced-fat milk
- 82.50 ml reduced-fat grated tasty cheese
- 20.00 ml finely chopped fresh coriander leaves
Instructions:
- Preheat the oven to 180°C/160°C fan-forced and line a 6-hole, 1/3 cup-capacity muffin pan with paper cases.
- Mix the pea mixture with salsa in a bowl. In a jug, gently whisk together the eggs and milk.
- Fill each case with 1 tablespoon of pea mixture and top with egg mixture. Mix gently with a teaspoon. Sprinkle with cheese and coriander. Bake until light golden and set, about 20 minutes. Serve and enjoy!
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