Making a little yummy breakfast this morning. These Frittata egg Muffins are perfect for the week as well when you are in a hurry. Store them in the fridge and then heat them up for a grab and go! They are gluten free, dairy free and nut free too.
Mini Frittata Muffins
What you need:
6 large Free Range Eggs
6 Cherry Tomatoes, quartered
2 Green Onions, chopped
1/3 cup Fresh Parsley, chopped
2-3 slices Organic, GF Ham, chopped
Pinch Pink Salt and Black Pepper
Pinch of turmeric
What you do:
Pre-heat oven to 350°C. In a mixing bowl whisk eggs and stir through remaining ingredients. Pour mixture into a greased mini muffin tray and bake for 15-20 minutes or until golden and cooked through.
You can personalize this and make it your own:
Add your favorite fresh or dried herbs and spices to the mixture.
Add a sprinkle of curry powder to your egg mixture.
Add chopped baby spinach, kale or sautéed onion or leek. Bell peppers, Turkey bacon or sausage. Get creative.
If you aren’t allergic to dairy then add a little cheese.