Mini frittatta

With IOW tomatoes & Godminster cheddar.

30 Minutes Serves 10+ Vegetarian
  • 150g Isle of Wight small sweet tomatoes like piccolo or mini plum
  • 8 large eggs
  • 1/2 cup milk
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 cup freshly grated cheddar cheese – We love Godminster organic
  • Small bunch of flat leaf parsley, chopped
  1. Preheat the oven to 180C/350F/Gas 4. In a large bowl, combine the eggs and milk. Mix well until eggs are completely scrambled.
  2. Add the pepper and salt; stir until well combined. Stir in the tomatoes, cheese, and chopped parsley.
  3. Pour mixture into greased regular-size muffin cups, filling almost to the top.
  4. Bake for about 15-18 minutes, or until the frittatas are puffy and set and just starting to turn golden around the edges.
  5. Remove immediately from muffin pan and serve.
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