- 2 eggs, beaten lightly
- 1/4 cup (60ml) low-fat milk
- 1/4 cup (30g) finely grated low-fat cheddar cheese
- 40 gram thinly sliced ham, chopped finely
- 6 small cherry tomatoes, halved
- salt and freshly ground pepper, to season
- 1Preheat the oven to 170°C (150°C fan-forced). Grease a 12-hole silicone mini muffin pan.
- 2Combine eggs, milk, cheese and ham in medium jug. Season.
- 3Spoon mixture into muffin holes. Top with cherry tomatoes (rounded or cut-side up). Bake 20 minutes, or until just set. Stand 5 minutes before turning onto a wire rack to cool.
We used silicone muffin pans for this recipe because the fritattas won't stick to them as they do with regular pans. The pans are available from selected supermarkets and kitchenware shops. If using regular mini muffin pans, line them with paper cases before filling. Mini frittatas can be stored in the fridge for up to two days. You can seal in an airtight container and freeze for up to one month. Thaw frittatas at room temperature or place frozen in school lunchbox.
The Latest from Australian Women's Weekly Food
- Quick & easy minestroneYesterday 2:24am
- Salmon parcels with kipfler potatoesYesterday 12:03am
- 12 brussels sprouts recipesJul 18, 2019
- Ultimate greek saladJul 18, 2019
- Parsnip noodles with spicy lamb meatball raguJul 17, 2019
- 10 oat dessert and snack recipesJul 17, 2019
- Mint jellyJul 17, 2019
- 12 brilliant baked cheesecakesJul 17, 2019
- Roasted sumac chicken with baby vegetablesJul 16, 2019
- Pickled baby beetrootJul 16, 2019
- Easy bolognese recipesJul 16, 2019
- Layered banana butterscotch cakeJul 15, 2019
- French toastJul 13, 2019
- Fabulous French recipesJul 13, 2019
- Slow cooker beef rendangJul 13, 2019