Red pepper and cheddar frittata bites

Name: Red pepper and cheddar frittata bites
Total time: 30 min
Cuisine: Spanish
Ingredients: 8 large eggs; 1 red pepper, finely diced; 80g mature cheddar, grated; 3 tbsp chives, snipped; 60ml lactose free milk; 1 tsp olive oil; 1 tsp black pepper

Mini frittatas baked in a muffin tin, handy hot or cold for snacks and lunchboxes.

Time30 min
LevelEasy
Costabout £0.27 a head
Oven180°C (160°C fan)

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8large eggs
1red pepperfinely diced
80 gmature cheddargrated
3 tbspchivessnipped
60 mllactose free milk
1 tspolive oil
1 tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Brush a 12 hole muffin tin with the olive oil.
2
Whisk the eggs, lactose free milk and black pepper together.
3
Divide the pepper, cheddar and chives between the holes.
4
Pour in the egg mixture, filling each hole three quarters full.
5
Bake for 18 minutes until puffed, golden and set.
18 min
6
Leave for 3 minutes, then loosen with a knife and lift out. Keeps in the fridge for 3 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.