Easy Breakfast Mini Frittatas

I’m all about keeping things simple and easy. These breakfast frittatas are freezer friendly so you can make up a whole lot and just defrost a few as you need them. They are also a great way to use up old veges – use this recipe as your base and you can add anything you like really. Spring onions and frozen sweet corn are also yummy in these.

I like to heat these up and eat them for lunch with a green salad and some fermented vegetables.

And hey, they would be great for dinner too!

Recipe for Mini Breakfast Frittatas 

6 eggs, beaten

2 tbsp water

1 medium courgette

1/2 cup baby spinach

1/4 cup crumbled feta

salt and pepper to taste

Preheat oven to 170 degrees.

Mix all ingredients together in a bowl. Place in a greased muffin tin. Bake for approx 20 mins or until firm.