sliced mushrooms (try to get your frittatas to be more veg than egg by providing plenty of chopped veggies like mushrooms)
6-8 beaten eggs (seasoned to taste with salt & pepper)
optional add-ins: fresh herbs, halved cherry tomatoes, feta or grated hard cheese, bacon lardons or ham, and/or your favourite veggies
Veg Portions / Serving:
Mighty, meaty mushrooms can be used in so many different ways! Claire Wright from addsomeveg.com shares 3 of the most simple ways, like these easiest ever mini mushroom frittatas that are endlessly adaptable and perfect for breakfasts, lunches, lunchboxes or even snacks.
Preheat the oven to 190C/170C fan/Gas 5. Grease a 12-hole muffin tin with a little oil or butter. Scatter sliced mushrooms and any other add-ins into the muffin tin holes. Pour over enough beaten eggs to come up 2/3 of the way up the holes (you’ll need about 8-10 medium eggs to do 12 frittatas). Bake for 20 mins, or until set and golden on top. Serve warm or cold. They’ll keep for a few days in the fridge for breakfasts or lunches throughout the week!
Kids in the kitchen:
Get some little bowls out with chopped veggies and extras in and let the kids choose what they want in their frittatas and then build their own by scattering them over the muffin tins. Help them carefully pour over the eggs, too.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.