These make a great finger food and are easier to handle than a big version. You could serve a few with some salad for lunch. I used silverbeet, cheese and chorizo in this incarnation, but you could use any greens or zucchini and omit the meat for a vegetarian version. If you use metal muffin tins you’ll need to grease them well. I used silicon mini muffin cases which turn out the most difficult mixtures without a problem. Makes 24 mini frittatas.
Large handful of silverbeet – 20 or so large leaves, washed and finely chopped
Bunch of chives, finely chopped
Half a cup of grated cheese
Four large eggs, beaten
Salt and pepper
A little bacon, chorizo, ham or smoked salmon finely chopped
Pre-heat the oven at 200 degrees C. Steam the silverbeet until tender. Squeeze out the water with a potato masher. Add the chives, mix in the cheese and allow it to melt in the warmth of the greens. Mix in the beaten eggs. Add salt and pepper. Divide between mini muffin cases. Top with a few pieces of cooked bacon, chorizo, ham or smoked salmon. Bake for 20 minutes or so, until firm and a little brown on top. Allow to cool for a few minutes in the tins and serve warm.