Mini egg frittatas with parsnip chips

Prep: 10 mins
Cook: 20 mins
Mini egg frittatas with parsnip chips
These mini frittatas can be eaten hot or cold. Although they are indicated for dinner, they are also appropriate for breakfast, lunch or as a snack!

6 eggs
200ml lactose-free milk
Salt and freshly ground black pepper
160g/1 yellow pepper, diced
80g baby spinach, chopped
60g goat's cheese (or your preferred cheese)
1 tbsp rapeseed oil, plus extra for greasing
340g/2 large parsnips, peeled and thinly sliced lengthways

Preheat the oven to 165°C. Lightly grease two silicone muffin trays.

Whisk together the eggs, milk and some salt and pepper in a bowl until combined. Add the yellow pepper, spinach and cheese and mix well, then spoon into the greased muffin trays. Bake in the oven for 15-20 minutes, until golden on top.

Meanwhile, heat the oil in a frying pan set over a high heat. Fry the parsnips in batches on both sides for 1-2 minutes, until golden brown. Season with freshly ground black pepper.

Remove the mini frittatas from the trays and serve with the parsnip chips.

Serves
6-8

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Eggs, Cheese, Vegetables, Spice

Recipe Type
Lunch Box, Snacks, Breakfast

Cuisine
Irish

Special Info
Nut free, Vegetarian

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.