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Do you find yourself racing to get out the door in the morning, whether it’s heading to work or getting the kids to school or just trying to make an appointment? Me too. More often than not, I’ve allowed myself enough time to eat a decent breakfast. But on the odd occasion that I haven’t it’s handy to have something on hand ready to go.
These mini frittatas are great for breakfast on the run or to put into your lunch box straight from the freezer – by the time lunch time rolls around they will be perfectly defrosted. You can even turn these into light lunch and serve with a side salad.
Mini Onion and Cheese Frittatas
2 tablespoons olive oil
1 medium red capsicum (200g), sliced thinly
2 medium brown onions (450g), sliced thinly
1/2 cup thickened cream
200g provolone cheese, cut into 1cm cubes
3 tablespoons parsley, finely chopped
Preheat your oven to 200 degrees celsius (180 degrees if your oven is fan-forced). Grease a 12-hole muffin pan (the one with the 1/3 cup pan holes). Heat the oil in a pan on medium heat. Add the onion and capsicum and sauté until the onion is soft.
Lightly beat the eggs, cream and parsley in a medium sized bowl. Divide the egg mixture among the pan holes and top with the onion mixture and cheese cubes. Bake, uncovered, for about 15 minutes or until just cooked through. this recipe makes 12 mini frittatas.
The frittatas can be served hot, cold or at room temperature.Try some other egg recipes: Feta and Spinach Omelette, Poached eggs with aioli, baby spinach & truffle salt on ciabatta