The whole family will love these healthy green frittata muffins packed with courgette, spinach, peas and Cheddar cheese. They can be frozen too, so whip up a batch and enjoy as a quick lunch option, for the kid's packed lunches or a tasty afternoon snack.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
- Heat the olive oil in a small frying pan over a medium heat. Add the garlic, courgette and spinach. Cook for 4-5 mins, stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
- In a large bowl, gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
- Bake for 18-20 mins, until the frittatas are set and golden. Remove from the oven and leave to cool slightly, before releasing from the tin. Store in a plastic container.
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