Mini Breakfast Frittatas

Serves: 12

You will need

1 tube of Primula Light Cheese
280g cooked quinoa
300g frozen peas
3 spring onions, finely sliced
10g mixed herbs, e.g. mint, parsley or dill, finely chopped
7 large eggs
Salt and pepper
Paper cases or baking parchment


1 Preheat oven to 200˚C / 400˚F.

2 Line a muffin tin with paper cases. 

3 In a large bowl, combine the quinoa, peas, spring onions and herbs and mix well.

4 Add the eggs, salt and pepper and whisk until well combined.

5 Using a small ladle, portion the mix into the paper cases, ensuring an even spread of ingredients.

6 Top with a squeeze of Primula Light cheese spread into the centre of each Frittata.

7 Bake for 15-20 minutes, until the muffins are set and the cheese is bubbling and melted.

8 Enjoy warm or at room temperature.

Recipe courtesy of Primula Light Cheese

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