Sunday breakfasts are the best, they’re the one day where you can indulge and put the time into something truly delicious. Today it was more like brunch as it was a bit of a late night! But there’s nothing better than eggs to make you feel a bit more human again and set you up for the day ahead.
On the menu today was Hemsley and Hemsley’s Frittata Muffins. Crammed full of leeks, tomatoes, courgette and garlic, it’s the ultimate wholesome dish for a lazy weekend. So simple to make and I added in a little bit of chorizo to give it a big of a spicy edge.
- a little butter or ghee for the muffin tray
- 8 eggs
- 2 large pinches of sea salt
- a large pinch of black pepper
- 3 carrots or 3 courgettes, roughly grated (or a mix of both)
- a handful of veg – try chopped red pepper, fennel or peas
- 1 onion or leek, or some spring onions or fresh chives (dice, chop or snip
- them finely as you won’t be frying them)
- 1 large garlic clove, finely diced
- any spices or herbs, fresh or dried (we like 1 tsp dried oregano and a small handful of fresh parsley)
- a large handful of grated hard cheese, such as Cheddar, Gruyère or
1 Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
2 Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic and any spices or herbs.You are looking for a ratio of around 50 per cent egg to 50 per cent raw veg.
3 Pour the mixture into the prepared muffin tray. 4 Bake for 12 minutes, then crumble the cheese on top and turn on the grill. Grill for about a minute until the tops are golden brown. Alternatively, you could stir
the cheese into the egg mix, not bother with the grill and just cook in the oven for 14 minutes.
5 To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer.
6 Remove the frittatas from the tray and leave to cool on a wire rack.Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
ALTERNATIVELY Try using feta instead of a hard cheese. If you do, remember to use less salt as feta is naturally very salty.