Frittatas are great when you are after a quick easy to prepare meal. Our tip is to serve the frittata with a salad of mixed lettuce leaves, cherry tomato halves, sliced avocado and shredded red cabbage, and then drizzle with lemon juice.
Lightly butter 6 x 1 cup oven-proof pots and line the base with a circle of baking paper. Spoon in drained Edgell Peas & Carrots.
In a medium bowl, beat together eggs, yoghurt, plain flour, cheddar, Parmesan and basil. Season with cracked black pepper. Divide mixture between the 6 pots and place on an oven tray. Bake in a preheated oven at 180°C and cook for 20 minutes or until set. Allow to cool for 5 minutes, turn out onto a serving plate right way up, discarding the paper circle.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Breakfast, Dinner, Lunch, Snack | |
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