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mini frittata with red pepper, potato and spinach

Mini frittatas with red pepper, spinach and potato

These mini frittata are full of veggies, including red peppers, spinach and potato. They can be made in muffin tins and are a great toddler lunch, snack or lunch box filler for older kids.
Course Lunch
Cuisine British
Keyword mini frittata
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Mandy Mazliah

Ingredients

  • 2 small potatoes chopped into small dice
  • 1 tbsp sunflower oil
  • 1 small onion finely chopped
  • 1 red pepper diced
  • handful spinach shredded
  • 1 tbsp olive oil
  • 4 eggs
  • 200 ml milk
  • grated cheese optional
  • salt and pepper optional
Metric - US Customary

Instructions

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease a muffin tin with oil.
  2. Boil 2 small, chopped potatoes. They don’t need to be peeled unless you want to.
  3. Heat the oil in a small frying pan. Fry the chopped onion until soft.
  4. Add the diced red pepper and fry for another ten minutes, until soft.
  5. Stir in the spinach until wilted. Set aside.
  6. Beat the eggs in a jug and add the milk. Stir in the potatoes and vegetables.
  7. Add a handful of grated cheese if you like and season with salt and pepper.
  8. Pour into the muffin tin and bake for 20-25 minutes until brown on top and fully set.