06
Jan
2014

Breakfast Mushroom Frittata’s (High Fibre)

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Makes 8-10 frittatas
 
Ingredients
  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of Mushrooms
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • 1 tablespoon of parsley finely chopped
  • 1/4 cup of feta cheese
 
Method
  1. Grease a 12 hole muffin pan
  2. Beat milk and eggs well
  3. Mix in garlic, tomatoes, parsley, corn and crumbled fetta
  4. Spoon mixture into muffin holes to fill to approximately 2/3 of the hole
  5. Top each mixture with feta cheese
  6. Bake at 180C for approximately 30 minutes
  7. Serve on its own or with freshly squeezed juice and wholemeal wholegrain toast