Mini Pea and Cheese Frittatas

Ingredients

4 medium free range eggs

A handful of frozen peas

A handful of grated cheddar cheese

50ml of breast or whole milk

Extra Virgin Olive Oil

Method

Using a piece of kitchen paper and a small amount of extra virgin olive oil, grease the insides of a 12 bun fairy cake tin.

Cook, drain and mush using a fork, the frozen peas then add to a bowl with the eggs, cheese and milk and whisk together.

Pour the mixture into the fairy cake tin filling each well to the top then bake in a pre heated oven (180) for fifteen minutes. When cooked, turn out on to a plate and wait for them to cool before serving.

Tips: This is just one style of frittata but other ingredients can be used for different meals. I think peppers, onion and ham work very well if chopped or blended into very tiny pieces and experimenting with other cheeses is always an option. They keep in the fridge for a few days and also freeze rather well wrapped in cling film.

These frittata’s have gone down very well with Jimmy and I particularly like the fact that a whole meal can be in one item meaning only one thing has to be on the tray and it’s not very much for him to contend with. Also helps with the clearing up if you’re not on the floor searching for multiple discarded items!

Makes: 12 mini Frittatas.

Equipment needed: Bowl, cheese grater, fork and a 12 bun fairy cake tin.

Time: 5 minutes prep, 15 minutes cooking.

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