Mini cheddar and kale frittatas
Great portable nutritous snacks which are perfect for lunch boxes.
2 garlic cloves, diced
3 kale leaves, chopped
½ onion, chopped
1 tbsp olive oil, plus a little for greasing the tin
8 eggs
8 tbsp natural yoghurt
70g cheddar cheese, grated
Salt and pepper
Preheat oven to 180°C/350°F/Gas mark 4.
Rub a little of the oil into each muffin tin to prevent sticking.
Sauté garlic, kale and onion with the olive oil.
In to a large mixing bowl, whisk together the eggs, natural yoghurt, salt and pepper.
Add the sauteéd vegetables and grated cheese, mix together.
Pour the mixture into the prepared muffin tin.
Bake for around 25 minutes, until the egg is fully cooked and the edges are golden.
