Mini pea & red pepper frittatas

Mini pea and red pepper frittatas

Category: Starter/snack, Main meal | Serves: Makes 6 mini frittatas

Prep time: 25 minutes | Cooking time: 25–30 minutes


1 tsp olive oil

3 spring onions, finely chopped

½ red pepper, deseeded and finely diced

85g (3oz) frozen peas

40g (1½oz) half-fat mature cheddar-style cheese, finely grated

3 medium eggs, beaten

125ml (4fl oz) skimmed milk

2 tbsp finely snipped fresh chives

Freshly ground black pepper, to taste

  1. Preheat oven to 180°C/fan 160°C/gas mark 4. Lightly grease then line 6 cups of a muffin tin with squares of non-stick baking paper (to cover base and sides of each cup and act as muffin cases); set aside.
  2. Heat oil in a small, non-stick frying pan. Add spring onions and red pepper; sauté over a medium heat for about 5 minutes or until softened. Spoon mixture into prepared muffin cups; scatter peas over top, dividing evenly. Sprinkle cheese over top, dividing evenly.
  3. Beat eggs and milk together in a bowl; stir in chives and black pepper. Pour into muffin cups, dividing evenly; gently stir to distribute vegetables and cheese in egg mixture, if necessary.
  4. Bake in oven for 20–25 minutes or until risen, set and golden brown. Cool slightly; lift frittatas out of tin and serve.

Cook's tips

  • Swap frozen baby broad beans for the peas. Try 1–2 small shallots in place of the spring onions.

Nutritional information

Mini pea & red pepper frittatas