Mini Frittatas

Prep Time:

10 minutes

Cooking Time:

20 minutes

Ingredients

  • 12 large free-range eggs
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp turmeric
  • 225g spring onion chopped finely
  • 225g spinach (wilted with boiling water)
  • 1 bell pepper, diced
  • 100g feta crumbled
  • 6 cherry tomatoes halved
mini frittatas

Sustaining family friendly snacks for picnics or packed lunches, high in protein and fibre, to keep mood and energy levels balanced.

Benefits

Eggs provide a complete source of protein and make a filling snack. The active component of turmeric is the polyphenol – Curcumin, which is anti-inflammatory, anti-oxidant, antiseptic and analgesic. Amongst many other benefits, studies report that curcumin aids liver detoxification may help to boost immune function, assist in the balance of blood glucose levels and promotes digestive health.  Due to the Iron chelating properties in curcumin, turmeric may not be suitable for those with anemia. Notable tip: by adding black pepper along with the turmeric, the effects of curcumin in the body are greatly enhanced!

Method

  • Preheat your oven to 180°C.
  • Grease a 12 case silicone muffin tin or line with muffin cases.
  • Mix together your fillings in a bowl and then evenly divide between the twelve muffin cases filling halfway.
  • In a jug, beat the eggs, add the seasonings and mix well.
  • Pour the egg mixture into the cases over the fillings.
  • Cook for 18-20 mins checking that when a fork is pricked into the centre of the muffin it comes out clean.
  • Enjoy warm or once cooled store in an airtight container in the fridge and eat within 4 days.