2 slices of cooked ham or bacon – diced
½ teacup frozen peas – defrosted
100 grams grated cheddar cheese
10 grams chopped herbs of choice – chives, parsley, chervil or basil (optional)
Herbamare seasoning or seasalt
Cracked black pepper or crushed pink peppercorns
- Crack eggs into a bowl and whisk. Season with Herbamare or sea salt, and pepper. Add diced bacon, cheddar cheese, peas and herbs.
- Lightly oil a small muffin tray or a 1lb loaf tin or small ovenproof pan. If using muffin tray spoon egg mixture into individual moulds, then place in oven for 10 minutes @ 180 C for small individual frittatas or 25-30 minutes for loaf tin on ovenproof pan.
- Serve at room temperature. Great for breakfast, as snack in lunch boxes, for brunch, lunch or a light supper.
- Vary the vegetables, cheeses, herbs, meat, fish and tofu. Great way to use up leftovers.
Recently published on Maggie’s Blog