When it comes to breakfast I am a creature of habit. At least for a while. So I suppose that maybe makes me the opposite of a creature of habit?
I am fiercely loyal to a breakfast for a week or so and then I crave something else – I then eat that constantly for a week or so and then I’m onto the next.
But my breakfasts go in rotation so I will always come back to the same things time and time again.
My rotations are porridge, smoked salmon on rye, bircher muesli, eggs, breakfast smoothies and then these breakfast frittata muffins. I love breakfasts that are quick to make, or if they can be made ahead that’s even better and that are going to keep me going until lunch.
- 6 eggs
- ¼ cup milk, dairy, almond, or coconut
- 6 cherry tomatoes
- ½ red onion, finely sliced
- 100g mushrooms, sliced
- small handful of parsley, roughly chopped
- 15g grated parmesan (optional)
- salt and pepper
- oil for greasing and frying
- Preheat the oven to 180
- Grease a muffin tray with oil so that your frittata doesn't stick
- Gently fry the red onion until lovely and soft, season as you go. Once soft, tip into a bowl, turn the heat up on the pan and fry your mushrooms until golden.
- Whisk together the eggs, milk and season well. Add the onions and mushrooms and stir in the chopped parsley.
- Pour into the muffin tray and pop a whole cherry tomato on the top of each one. Sprinkle over the parmesan if using and cook for about 15-20 minutes until the egg is fully cooked but not over cooked. Over cooked frittata tastes like rubber which you want to avoid.
- Remove from the oven and let them rest for 5 mins before removing them from the pan.
- I like to make a batch of these and then eat them for the next couple of days. Yum!
In the interest of full and honest transparency which is what I am all about…I was given a Waitrose voucher to buy the ingredients for this from their Essential Waitrose campaign and we worked together on the posts that were shared on my Instagram 🙂 I was really happy to be part of this campaign as I always buy from the Essential Waitrose range (I mean, why wouldn’t you?) and it was a no brainer for me. All thoughts, opinions and recipes are my own and I only work with brands I really love anyway.