Whilst on the look out for new foods for Teddy to try I spotted the Ella’s Kitchen version of these in the frozen section of our local supermarket. We do love Ella’s Kitchen but as far as possible I’ve always wanted to cook for Teddy myself so decided to give these a go!
They are super easy and you can mix up the vegetables and herbs each time you make them!
One egg per portion
Herbs to taste
Preheat the oven to 180C (about 350F).
We used peppers, broccoli, tomatoes & red onions but you could try courgette carrots, squash, peas, or anything that takes your fancy! Chop enough to half fill each muffin portion & try to keep everything the same size so it cooks evenly. As an aside, if I make these again I’d leave the onions out, purely from a pug clean up point of view! I had to be very careful that any smushed frittata didn’t end up on the floor or in Hugo or Holly!
Gently sauté the vegetables in a tiny amount of oil until almost soft (a little crunch is good!) Lightly grease the muffin tin then evenly distribute the vegetable between the muffin portions, filling to between 1/3 and 1/2 of the portion.
We used a six portion muffin tin so I cracked 6 eggs and whisked them up with a fork. Add a little milk if you don’t have enough eggs, or don’t want to use that many. Add in the herbs if using and give one last little mix. Carefully pour the egg mixture into the muffin tin, I say carefully because they rushed out of the jug I was using and almost overflowed the first portion! Try to fill them evenly and add a sprinkle of cheese on top if you’d like.
Pop them in the preheated oven and cook them for around 10-12 minutes until the egg is set. Check them around 10 minutes and then keep an eye on them.
Remove from oven and transfer to a cooling rack for a few minutes then serve!
Teddy isn’t a massive fan of eggs so we used these frittatas to disguise the egg in with the cheese, vegetables and herbs and they went down a treat! We hope you enjoy them too!