These mini frittata are perfect for picnics or people who like to meal prep or organise their lunches in advance. With a simple egg and milk mixture you can make countless varieties of these tasty snacks that can make a meal any time of the day.
4 Glenballyeamon free range eggs
Splash of milk
Toppings of choice. I used a slice of Serrano ham, 4 cherry tomatoes, a slice of smoked salmon & 2 scallions.
Crack the eggs into a bowl, add the milk and seasoning then whisk with a fork until combined.
Fill 8 holes of a bun tin with bun cases (you can also choose to use a muffin tray & simply butter the holes rather than using the cases if you prefer).
Then snip the slice of Serrano ham into small pieces and chop the cherry tomatoes in half. Divide these between 4 of the bun cases.
Snip 2 scallions into the remaining 4 bun cases and snip in some pieces of the smoked salmon.
Top-up the cases with the egg and milk mixture.
Bake in a warm oven at 180 degrees (fan) for 15 minutes.
They're great served with a green salad, avocado and chilli jam but are great for prepare-ahead breakfasts, picnics, lunch boxes or post-gym protein-boosts! The flavour options can be as creative as you wish. Why not try adding some fried mushrooms and bacon or replace the milk with cream or creme fraiche for a more luxurious taste? It's asparagus season too and some lightly steamed tips would both look and taste delicious.
To find out more about Great taste award-winning Glenballyeamon eggs contact firstname.lastname@example.org or call 02821772710.
Picnic mini frittata with Glenballyeamon free range eggs.
Glenballyeamon free range eggs.