Chorizo, manchego and pepper muffin tin fritattas

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Muffin tin fritattas are as the name suggests- mini fritattas that are made in muffin tins! They are great for picnics, lunchboxes for work or school and even breakfast. Fritattas are an ideal go to spring or summer recipe and they can be useful to use up any vegetables or cheese that is in the fridge but has started to see better days. For this recipe I used a combination of chorizo, manchego and roasted red pepper so pack them with flavour but also to give them appealing colour. They are delicious warm from the oven or at room temperature. They can keep in a well sealed container in the fridge for a couple of days- if they’re not all devoured before then!

Ingredients- makes 12 fritattas
7 large free range eggs
1 large red onion
100g chorizo
2 large jarred roasted red peppers- chopped
130g manchego cheese
Fresh basil
Salt and pepper
Vegetable oil

1. Preheat the oven to 190c/ 170 fan. Prepare the muffin tin by lightly brushing each hole with vegetable oil using a pastry brush.

2. Peel and slice the chorizo into slices and then quarter each slice. Heat a dry frying pan and fry over a medium- high heat; fry the chorizo until golden and remove from the pan. Add the red onion in and fry until it has softened. Set aside and allow to cool.

3. Take a large bowl and crack all the eggs into it. Lightly beat them with a fork. Add the sliced red pepper and grate 100g of the manchego into the egg. Tear in some fresh basil and add the onion and chorizo. Season well with pepper and a small amount of salt.

4. Carefully use a ladle and divide the mixture between the 12 muffin tin holes. Do not fill them to the brim as they will naturally rise during cooking. Grate a little more manchego on the top of each hole and bake in the oven for around 15 minutes or until the egg has set and the fritattas are golden. Remove from the oven and set aside to cool. When cool remove the fritattas from the tin; you may need to loosen them a little by carefully running the blade of a small, flexible knife around the edge of the tin holes. Serve by themselves or with a simple salad.

Muffin tin fritattas- your answer to breakfast, lunch or dinner!

Mini muffin tin frittatas

This light lunch recipe could not be easier and is perfect for lunch at home or at work. It’s time to spice up your lunch box and be the envy of your colleagues with these mini frittatas! An ideal recipe to involve the kids so they can show off their creations with their friends.

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Ingredients- makes 6 frittatas
6 large free range eggs
60ml milk
Salt and pepper to season
Large handful of shredded spinach
60g feta cheese diced
A large roasted red pepper thinly sliced

1. Heat the oven to 180c/ 160 fan/ gas mark 4. Take a large bowl and crack the eggs into it. Be careful of any wayward shell! Lightly beat the eggs and add the milk before seasoning well.

2. Now the possibilities and combinations of frittata fillings are endless so let’s start with a simple yet delicious idea. To the egg add the spinach (make sure it’s well washed), feta cheese and the roasted red pepper. I always have a jar of roasted red peppers handy as they are just as good in most recipes as freshly roasted peppers. For all you meat lovers you could add some diced chorizo which has been sauteed and then cooled.

3. Lightly oil a standard muffin tin with vegetable oil and pour in the egg mixture. The frittatas will rise when cooking so remember to leave space between the mixture and top of the tin. Place carefully into the oven and cook for 20 minutes until the egg has set. Gently remove the frittatas from the tin and enjoy!

The frittatas are best served straight from the oven however if you want to take them for lunch, leave them out to fully cool before storing them in the fridge overnight.

Some other combinations for you to try:
Chorizo, red pepper and cheese.
Sundried tomato, mozzarella and basil.
Spinach and goat’s cheese.
Ham and mature cheddar.
Spinach, cheese and salami.
Asparagus and parma ham.

Get creative and let me know what your favourite fillings are.