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MEXICAN FRITTATAS (Savoury Cupcakes)

COOKBOOK: Super Food Ideas - Feb 2009

RATE: ❤️❤️❤️👌🏻💲

OK I will admit that I forgot an ingredient on my first attempt and remade them a few days later with the missing ingredient (and it made such a huge difference)

What a great way to make individual frittatas! My only recommendation would be to add the filling to double paper cups rather than a single paper cup. It gave it that little more strength but other than that they were fantastic!

Add this to your mexican-meals night, it will add a little variety on the table and none will be disappointed!


Makes 12

1 cup frozen peas, thawed

1/2 cup corn kernels, thawed

1 cup red capsicum, chopped

1/2 cup of mexican salsa (I bought mild)

2 tablespoons of parsley, chopped

10 eggs

1/2 cup milk

1/2 cup shredded cheese

Preheat oven to 180C.

Line 12 muffin hole pan with paper cases.

Whisk eggs, add peas, corn, capsicum, mexican salsa, parsley & milk and mix well.

Spoon 2 tablespoons of mixture into each case. Bake in oven for 10-12 mins, remove from oven, sprinkle with cheese and place in oven again for further baking, 10-12mins or until cheese has melted and set. Ready to be served.

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