Mini Tomato Frittatas

Mini Tomato Frittatas

These colourful frittatas can be made ahead and served at a picnic, or serve straight out of the oven with a salad for lunch or brunch. 

SERVES 6

Preparation time: 15 minutes     |     Cooking time: 20 minutes

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• 4 organic eggs

• 8 cherry tomatoes, halved

• ½ red pepper, finely diced

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• ½ red onion, finely diced

• 1 bunch of basil, chopped

• ½ tsp salt

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• ½ tsp black pepper

1. Preheat oven to 180C/fan 160C/gas mark 4.

2. Whisk the eggs together, then add the vegetables and basil leaves. Season with salt and pepper.

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3. Pour the mixture into greased cupcake moulds.

4. Place in the oven for 20-25 minutes until risen and golden.

5. Serve with a crispy salad or take them along on a picnic. 

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Anna Pettigrew
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