Olive Magazine
Mini Frittatas Recipe

Mini picnic frittatas

Published: August 10, 2015 at 2:23 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

These mini picnic frittatas are really quick to whip up as a last minute picnic treat. Make a large batch and then enjoy throughout the week for a snack or with a salad for a speedy meal

Nutrition:
NutrientUnit
kcal114
fat7.4g
saturates3.1g
carbs1.8g
fibre0.6g
protein9.7g
salt0.7g
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Try our mini picnic frittatas then check out our picnic pies, picnic cocktails and more picnic ideas. To make these mini frittatas even easier to make, we have used Two Chicks liquid whole eggs.

Ingredients

  • 1 carton two chicks liquid beaten egg
  • 100g frozen peas, defrosted
  • 100g feta, crumbled

  • 2 from a jar roasted red peppers, chopped
  • a few leaves basil, shredded
  • 60g
 diced chorizo
  • 90g
 ham hock
  • 2 spring onions, finely chopped

Method

  • STEP 1

    Butter a 12 hole muffin tin (or use 2 x 6 hole tins). Put the peas and feta into 4 of the holes, the red pepper and chorizo and basil into 4 more, and the ham hock and spring onions in the last 4. Season then pour over the egg yolk mix. Bake for 10-15 minutes, or until just set.

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