MINI BREAKFAST FRITTATAS

I’m really quite excited about these little gems, so easy to make and delicious to boot. The eggs and feta in the recipe contain lots of yummy protein to keep you full until lunchtime, and the feta being made from goat’s milk rather than cow’s makes it easier on your digestive system, as it contains less lactose. The mushrooms add a nice bite to proceedings, but of course feel free to play around with any other fillings that you might desire.

Makes enough for three breakfasts

Ingredients

6 eggs (free range, please)

100g feta

200g button mushrooms

tbsp coconut oil

Pepper and Pink Himalayan salt to taste

Method

Pre-heat your oven to 180C.

Clean and slice the mushrooms. Melt the coconut oil in a frying pan, and add the mushrooms. Fry over a medium heat until most of the water has been lost, and they have considerably reduced in size. About ten minutes should do the trick. Put aside to cool.

While the mushrooms are cooling, beat the eggs in a large bowl, crumble in the feta, and season to taste. Once the mushrooms are cooled, add them to the mixture and give it all a good stir. It’s important to make sure that that the mushrooms have cooled, as if you add them when they’re still too hot, they’ll scramble the eggs, and you really don’t want that.

Grab a muffin tray, and divide the mixture up into it. If it’s not a non-stick tray, grease it round with some coconut oil first. Pop them into the oven for between 7 and 10 minutes; they’ll be ready when a knife or cake skewer comes out clean. These are best eaten at room temperature, but if you are making them for several days in advance then make sure to store them in the fridge and let them come up to room temperature before eating.