Mini Chicken & Broccoli Frittatas

prep 15 mins cook 15 mins
  • 250 g (8 oz) broccoli, cut into small florets
  • oil, for greasing
  • 125–150 g (4–5 oz) cooked chicken, diced
  • 6 eggs
  • 125 ml (4 fl oz) milk
  • 40 g (1½ oz) Parmesan cheese, freshly grated
  • salt and pepper

Add the broccoli to a saucepan of boiling water and cook for 3 minutes, then drain into a colander. Brush the insides of a 12-section nonstick muffin tin with a little oil, then divide both the broccoli and the chicken between the sections.

Beat the eggs, milk and Parmesan together in a jug, season generously, then pour the mixture over the broccoli and chicken.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until well risen and golden. Loosen the edges of the frittatas, then turn out and serve with a tomato salad or baked beans.

Like This? Try These
More on Food