A brunch recipe which is super easy to make and perfect for those of you who don’t like to do (too much) cooking and cleaning up over the weekend just like me. Each frittata muffin is made up of a hearty breakfast combination – potato, egg, mushroom, cheese, milk and tomatoes – all in a cup. It saves the hassle of preparing/cooking each ingredient separately which involves pan-frying the rösti, omelette, etc. And in a way, it’s actually much more healthy to oven-bake these frittata muffins because there’s no butter and less oil is used. Don’t underestimate these little delights cos’ just 2 or 3 of them are enough to fill you up so a 12-hole muffin pan can comfortably feed a family of 4-5. And if you like to dress the muffins up further, try adding bacon, ham, bell peppers, baked beans and/or all your breakfast favourites. Don’t they sound yummy already? Happy brunching! 🙂
Frittata Muffins with Potatoes, Mushrooms and Cheese
Ingredients (makes 12)
550g new potatoes
1 1/2 tbsp olive oil + extra for greasing
1 tbsp plain flour
salt & freshly ground black pepper
100g white button mushrooms, sliced
8 large eggs
1/4 cup skimmed milk
40g cheddar cheese, grated + extra for topping
12 cherry tomatoes, halved
1. Grate the potatoes with skin on. Put into muslin bag and squeeze out as much water as possible.
2. Toss the grated potatoes with olive oil, flour and season with salt and pepper.
3. Preheat oven to 180 deg C with fan. Light grease a 12-hole muffin pan.
4. Divide the potatoes to 12 equal portions and press down each portion against each muffin hole to create a cup.
5. Bake the potato cups for about 20 minutes till golden brown.
6. In a non-stick pan without adding oil, briefly stir fry the mushrooms till fragrant.
7. Whisk together eggs and milk. Season with salt and pepper.
8. In each potato cup, add mushrooms and cheese. Pour in egg mixture and top with tomatoes and more cheese.
9. Bake for 10 minutes till egg is cooked through.