sliced mushrooms (try to get your frittatas to be more veg than egg by providing plenty of chopped veggies like mushrooms)
6-8 beaten eggs (seasoned to taste with salt & pepper)
optional add-ins: fresh herbs, halved cherry tomatoes, feta or grated hard cheese, bacon lardons or ham, and/or your favourite veggies
Veg Portions / Serving:
Mighty, meaty mushrooms can be used in so many different ways! Claire Wright from addsomeveg.com shares 3 of the most simple ways, like these easiest ever mini mushroom frittatas that are endlessly adaptable and perfect for breakfasts, lunches, lunchboxes or even snacks.
Preheat the oven to 190C/170C fan/Gas 5. Grease a 12-hole muffin tin with a little oil or butter. Scatter sliced mushrooms and any other add-ins into the muffin tin holes. Pour over enough beaten eggs to come up 2/3 of the way up the holes (you’ll need about 8-10 medium eggs to do 12 frittatas). Bake for 20 mins, or until set and golden on top. Serve warm or cold. They’ll keep for a few days in the fridge for breakfasts or lunches throughout the week!