Mini Breakfast Frittatas

I don't know about you guys but I struggle to find interesting stuff for breakfast during the week. I don't usually eat breakfast until I'm at work at about 9am and I can only do smoothies and yoghurt with fruit for so long. I love eggs and sometimes a savoury fix is what I need. These mini frittatas (sticking with the mini theme here) are great as you can make them ahead of time, which saves time in the morning. And they are a good protein source - if that's important to you.

I just made this recipe up and the good thing is, you can basically just add what you want. It's a good way to get rid of the ends of veggies in the fridge. This recipe makes six, which is three breakfasts for me - just multiply the recipe if you want to make more.

What do I need?

4-5 eggs (depending on size)
5-ish tspns milk (about one per egg - you could also use water or a combo of both). I say 'ish' because you might find you need a wee bit more when you fill up your muffin trays.
1/4 red onion
1 garlic clove (or a teaspoon of crushed garlic, if you still haven't got any fresh stuff, like me)
Veggies - whatever you like and/or have in your fridge. I used a combination of a handful of chopped spinach and kale (as I had these in my garden), 1/4 courgette, 1/4 red capsicum and a wee bit of grated carrot as I had some leftover from the wraps I made for dinner.
Herbs. Again, choose whatever you like. I am a BIG fan of dill with eggs. This time I used a combo of parsley, dill and chives because I had them all growing fresh in the garden (did I mention my garden?). Dried is also ok too.
Cheese. Again, use what you like. For these I used feta, but I've previously used parmesan or just good ol' cheddar. Finely grate it you're using cheddar or parmesan, and you only need a wee bit to top each frittata.
Optional: a little grated lemon zest, a sprinkle of dried or fresh chilli and 50g-ish of ham if you have it/are so inclined (I wasn't this time)
Oil for cooking (I usually use canola)
Salt and pepper

How do I make it?

Preheat the oven to 200 degrees celsius. Chop all the veggies up pretty small and fry with a little oil (and the chilli if you're using it) for about 5-10 minutes, until cooked. I stir them pretty continuously so they don't brown or burn. Once cooked, set aside. In a jug, beat the eggs, milk/water, chopped herbs, grated lemon zest (if you're using this - and I recommend it), salt and pepper to taste - if you're using ham, don't add too much salt as ham can be pretty salty. Grab a six hole muffin tin (I don't think that's what you call it, but hey) and grease lightly with a little oil on a paper towel or pastry brush. Distribute the egg mixture between the six holes (!). It should fill each one up about half way - adjust with a bit more milk/water if you need to. Then add the veggies, distributing them between the six holes, add the chopped up ham if you're using it at this point too and top with a little cheese of your choice. Bake in the oven for about 15 minutes or until the egg is set. Cool on a plate and voilà - three days of breakfasts! Store in a container in the fridge. I usually wrap two up in a piece of foil and when I get to work, pop them on a plate in the microwave for 1 - 1 min 30 and Robert's your father's brother!