How To Make Itty Bitty Mini Frittatas

Lunchbox yummies with sweetcorn, red pepper and spinach.

Mini frittatas make a great meal-on-the-go. Make a bunch of them to last all week. They are packed with flavour and easy to make with the help of little hands. You can also easily customise these to include your kid’s favourite vegetables, or based on what ingredients you have in your fridge. You can remove the cheese altogether or replace cheddar with feta or parmesan as an alternative for picky eaters.

Ingredients
- Olive oil
- 1/2 red bell pepper, diced small
- 1 sweetcorn, off the cob
- 3 large handfuls of spinach, chopped
- 4 eggs
- 4 egg whites
- 80ml milk of choice
- 200g cheddar cheese, grated
- salt and pepper to taste

Method:
1. Preheat oven to 180 degrees. Grease a tin for 12 muffins.
2. In a medium frying pan, heat the oil over medium high heat. Add onion, red pepper, sweetcorn, and sauté for five minutes until softened. Add spinach and stir gently until wilted. Remove from heat and leave to cool slightly.
3. Meanwhile, in a large bowl, whisk together eggs, egg whites, milk, cheese, salt and pepper. Stir in the vegetables.
4. Pour egg mixture into the muffin tin so that each one is about 2/3 full, allowing enough room for them to rise and not overflow.
5. Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.