We are in the middle of our Easter Kid’s Cookery Camp and this morning’s healthy snack was these mini frittatas. They are easy & fast to make and are a perfect lunch box of picnic staple. They want down a treat with the kids today as they were all able to choose their own fillings!
Any fillings you fancy such as grated parmesan, ham, bacon, sautéed mushrooms, herbs, bacon, tomatoes or my favourite combo: feta, mint & sautéed courgettes.
A glug of olive oil
Preheat the oven to 180˚C, 160˚C Fan or gas mark 4.
Whisk the eggs with the cream in a jug or bowl with pouring spout. Season & add whatever fillings you fancy.
Pour the mixture about two thirds of the way up to the top of the cupcake cases and bake for about 10mins or until puffed up and cooked through.