Mini egg frittatas with parsnip chips
Chef:
Lorraine Maher
Prep:
10 mins
Cook:
20 mins
These mini frittatas can be eaten hot or cold. Although they are indicated for dinner, they are also appropriate for breakfast, lunch or as a snack!
6 eggs
200ml lactose-free milk
Salt and freshly ground black pepper
160g/1 yellow pepper, diced
80g baby spinach, chopped
60g goat's cheese (or your preferred cheese)
1 tbsp rapeseed oil, plus extra for greasing
340g/2 large parsnips, peeled and thinly sliced lengthways
Preheat the oven to 165°C. Lightly grease two silicone muffin trays.
Whisk together the eggs, milk and some salt and pepper in a bowl until combined. Add the yellow pepper, spinach and cheese and mix well, then spoon into the greased muffin trays. Bake in the oven for 15-20 minutes, until golden on top.
Meanwhile, heat the oil in a frying pan set over a high heat. Fry the parsnips in batches on both sides for 1-2 minutes, until golden brown. Season with freshly ground black pepper.
Remove the mini frittatas from the trays and serve with the parsnip chips.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Eggs, Cheese, Vegetables, Spice
Recipe Type
Lunch Box, Snacks, Breakfast
Cuisine
Irish
Special Info
Nut free, Vegetarian
Level of Difficulty
Easy
