mini pizza inspired frittatas

I’m off to a 5th birthday party with Ollie today, we’re both very excited, as it’s a very special friend. I offered to help out with some cooking, so I made these pizza inspired mini frittatas this morning.

Makes 24 when using silicon muffin cups

Ingredients
7-8 eggs
¼ cup milk (your choice)
1 onion finely diced
2 garlic cloves, minced
1 cup fresh spinach
1 small roasted red capsicum, either roast yourself or buy from the deli section
10-15 semi sun dried tomatoes
About 30 pitted black olives
Fresh or dried basil
100 grams cheddar, fetta or parmesan cheese (optional)
Salt and pepper to season

Method
Cook the onion in a little coconut oil until soft, then add the minced garlic for a couple more minutes.

Remove the onions and garlic from the pan and add the spinach, swirling it around in the juices until it just wilts.

Finely chop the roasted red capsicum, semi sun dried tomatoes, black olives and fresh basil and set aside with the onion and spinach.

Wisk the eggs with the milk and  half of the grated cheese, then season with salt and pepper.

I used used silicon muffin cups so that the egg wouldn’t stick. If you don’t have them, you will have to grease muffin pans really heavily to prevent sticking.

Fill the cups with a selection of your prepared ingredients then pour in the egg mixture, topping with the remaining cheese.

Cook them in the oven at around 170 degrees for 20 minutes, then brown them off under the grill if you need to.

Serve with homemade tomato sauce or relish.