Ingredients
6 small new potatoes, diced
4 large eggs
3 tbsp milk
½ red pepper, deseeded and finely diced
50g frozen peas
2 tbsp fresh basil, chopped
50g Cheddar cheese, grated
8 cherry tomatoes, chopped in half
For best results use a 12-hole silicone muffin tray
Method
- Preheat the oven 180˚C Fan.
- Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice.
- Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.
- Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
- Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)
Login
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
