Mushroom & Pesto Frittata Muffins

Updated at: Fri, 09 Feb 2024 13:15:29 GMT

Step 1

In a frying pan with a little olive oil, sauté the mushrooms with 1 minced garlic clove and golden. Season with a pinch of salt and pepper at the end.

Step 2

Whisk the eggs with chopped basil, diced spring onion, feta and season with salt and pepper. Fold in the mushrooms.

Step 3

Tip into a suitable oiled or non stick baking dish so it will cut into 4 bagel sized squares around 2cm thick. If you only have a dish that gives you a thin frittata, simply double stack in the bagel!

Step 4

Bake the frittata at 200c fan for 5-10 minutes until set. Allow to cool.

Step 5

Cut the muffins in half and lightly toast. Spread 1 tsp pesto over each muffin 1/2.

Step 6

Cut the frittata into 4 squares to fill each muffin. Place a slice of cheese on top and close. Wrap each bagel in foil hold of 4 days. These are freezer friendly too!

Step 7

To serve, remove from the freezer to thaw at room temp overnight then either microwave, stick into the air frier or warm in the oven at 160c for 10-12 minutes until the cheese has melted and its warmed all the way through.

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