Have you ever had that 'What's for breakfast or lunch moment'?
Well, that happened at breakfast time today!
Though in all honesty, I am more of a brunch type of girl as I try to follow an intermittent fasting routine.
Cafe food is so expensive nowadays, that eating out is a true treat, so I whipped up these sumptuous cafe-style mini frittatas.
A ten minute pre and mix, before baking.
The mixture of ingredients makes six.
They are cooked in a medium sized nonstick muffin pan.
There's just 'the two of us' at home, so we ate
three each with a chilli sauce swish on the side.
If you don't like chilli or sweet chilli sauce, you can serve the frittatas with a dollop of your favourite chutney.
If you are wanting an easy light evening meal, just add a side of mixed green salad made to your liking.
You will Need:
3 large free-range eggs
1 teaspoon of wholegrain mustard
1 Tablespoon of sour cream
1/3 cup grated zucchini
2 large tablespoons of finely diced onion
1 slice of diced middle bacon (excess fat removed)
1 tablespoon of chopped parsley
2 chopped cherry tomatoes
2 tablespoons of self-raising flour
To Make:
Preheat the oven to 180 Celcius (356F)
In a bowl, whisk the eggs until frothy.
Add the mustard and sour cream.
Whisk well until blended.
Add the flour then mix again.
Switch the whisk for a spoon.
Stir through all the other ingredients.
Grease the muffin pan holes.
Spoon mixture evenly in them.
Bake for 30 minutes or until the egg is cooked.
Cool slightly.
Plate and serve.
These can also be eaten cold so are fabulous for the lunch box.
Printable recipe HERE.
#lunchboxfood #fritattas #breakfastfood #brunchideas
