Dinky Frittatas

These little eggy frittatas are made extra delicious and nutritious with red pepper and chorizo and are quite like a Spanish tortilla. They are perfect for picnics and lunch boxes as they make a mini-meal all in one without any crumbs. Make a batch and keep them in the fridge if you need a speedy breakfast or snack.

This is a tasty way to eat more protein. Eggs also contain choline which is a key nutrient for brain development. See the egg-free version in the notes.

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0.5 Onion
0.5 Bell Peppers ((red))
65 g Chorizo
1 tbsp Olive Oil
4 Potatoes ((new, cooked))
6 Eggs ((medium))
1 tbsp Parsley ((chopped))

Preheat oven to 180°C fan. Place a mini muffin mould on a baking sheet.
Chop the onion, red pepper and chorizo into very small pieces (dice them).
Heat the olive oil in a saucepan or frying pan, add the onion, pepper and chorizo, and cook for 8 minutes, stirring frequently. Meanwhile chop the cooked potatoes into small dice. Add the potatoes to the pan and cook for a further 2 minutes.
Crack the eggs into a measuring jug, add the chopped parsley and season with salt and pepper. Whisk well with a fork.
Divide the chorizo mixture between mini muffin moulds, then pour over the beaten egg mixture.
Bake for 15 minutes, until risen, set and golden.