Easy frittata recipe to make for quick snacks or meals. If you make frittata in a muffin pan, or something similar, they will be ready to be packed in lunchboxes for school or work so you know you have a healthy meal. One of the best things is that you can put in the vegetables you, and your children, like and leave out what you don’t.

See my ‘Better Breakfast’ download for other great breakfast ideas.

Ingredients :

⁌ 6 eggs
⁌ 1/2 cup of cream (or milk)
⁌ Quarter of a cup of apple cider vinegar
⁌ Approx 2 cups of whichever vegetables you have in the fridge, things like zucchini, pumpkin, beans, beetroot, spinach, tomato.
⁌ If you are using things like onion, zucchini, pumpkin or beetroot cook them first so that they are soft.
⁌ Feta cubes or other cheese grated

Methods: 

Pre-cook any vegertables that need to be. Put all your vegetables into a baking tin,
Whisk the eggs and cream together so they are combined but not too fluffy and pour over the veges.
Stir through feta, or cheese and any pesto or spices you want to use.
Bake at 180 degrees for about 15 minutes.

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