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Mini Chorizo Frittatas

These Mini Chorizo Frittatas tick so many boxes when it comes to a glorious weekend breakfast. Not only are they tasty & nutritious, but also quick & easy too.

Ingredients

Scale

For the filling -

  • 125g (4½ oz) chorizo, cut into small pieces and lightly fried until a bit crispy
  • 450g (1lb) cooked potatoes - I used leftover Paprika Potatoes, but you could also use small new potatoes, cooked and roughly sliced/cubed
  • 3 spring onions, finely chopped

For the egg mixture -

  • 6 eggs
  • 80ml (1/3 cup) milk, or an equivalent amount of plain yoghurt, cream or creme fraiche
  • a little finely chopped parsley
  • salt and pepper

For the topping -

  • 100g (4oz) cheddar, grated

You will also need -

a 12 hole silicone or non-stick muffin tray

Instructions

  1. Preheat the oven to 180°C/160°C/350°F (gas mark 4).
  2. Lightly grease a silicone or non-stick 12-hole muffin tray.
  3. Prepare the fillings.
  4. Break the eggs into a jug and add the milk (or your chosen alternative). Beat the mixture well with a fork. Then add in the chopped parsley and season. Now beat again to ensure that everything is fully mixed.
  5. Pour a little of the egg mixture into the bottom of each muffin hole.
  6. Divide the chorizo, potatoes and spring onions between the 12 muffin holes.
  7. Carefully pour the remaining egg mixture between the 12 muffin holes and top with the grated cheese.
  8. Bake in the oven for 10-15 minutes or until a little firm to the touch.
  9. Remove from the oven and serve warm or allow to cool completely before storing in the fridge.

Keywords: breakfast, protein, healthy