Sweetcorn & Cheese Mini Frittatas
Handheld, Freezer-Friendly & Ready in 20 Minutes
Sweetcorn & Cheese Mini Frittatas
Handheld sweetcorn and cheese mini frittatas, ready in 20 minutes — a freezer-friendly, protein-rich breakfast or snack that's easy for fussy eaters to accept.
Ingredients
- 6 large eggs
- 100ml semi-skimmed milk
- 100g frozen sweetcorn, defrosted
- 60g mature cheddar, grated
- 40g self-raising flour
- 1 spring onion, finely chopped (optional)
- Salt and pepper to taste
- 1 tsp vegetable oil, for greasing
Method
- Preheat the oven to 190°C (170°C fan) and lightly grease a 12-hole muffin tin.
- In a large bowl, whisk the eggs and milk together until combined.
- Whisk in the flour until you have a smooth batter, then stir through the sweetcorn, half the cheese, and the spring onion if using. Season with a little salt and pepper.
- Divide the mixture evenly between the muffin holes, filling each about two-thirds full. Scatter the remaining cheese over the top.
- Bake for 15 minutes, or until risen, golden and set in the middle.
- Allow to cool for a few minutes before removing from the tin. Serve warm or at room temperature — these also freeze well for up to 2 months.
Nutrition per Serving
273kcal
18gProtein
1gFibre
15gCarbs
16gFat
