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