One of my favourite ways to use up leftovers is to make slow cooker fridge bottom frittata and I was planning to cook it last night for tea but clever me decided to make a batch of homemade tomato sauce when I got home from work without thinking that I’d be needing to use the slow cooker for the frittata!
So instead of making one big frittata to use up some leftover bits and bobs, I decided to make mini frittatas in the oven instead and actually, now that I’ve made them this way I think they would be great to make for breakfasts and mini snacks as well as being great for those of you following Slimming World.
The recipe itself is very vague as it’s so flexible and genuinely depends on what you have in but I stuck loosely to the recipe I use for my fridge bottom frittata….
Mini Egg Omelettes (enough to make 6 large muffins)
4 eggs (beaten with a splash of milk)
Leftover gammon from the gammon joint
The remains of a tub of cottage cheese
Some grated cheese
2 limp looking spring onions
- I greased a silicone muffin tray but you could use mini silicone cases or even paper cases would work.
- I started by adding a small spoonful of cottage cheese to the bottom of each of the muffin cases – too much and the muffins come out very wet.
- Next I added some finely chopped gammon and the sliced spring onions.
- I sprinkled over some cheese and then poured the beaten egg mix over the top to fill the muffin tray to about two thirds full.
- I baked them in the oven at around 180 c for 30 (ish) minutes – the time to cook depends on how big your muffins are.
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