MINI BREAKFAST FRITTATAS
Serves 4
■ Olive oil, for greasing■ 6 organic or free-range eggs■ 2 carrots, grated■ 1 red pepper, cored, deseeded and chopped■ Large handful of kale (20g), stalks removed and chopped, or 30g spinach, roughly chopped■ 2 shallots, finely chopped■ 2 garlic cloves, grated■ 8 basil leaves, torn■ ¼ tsp ground cumin■ ¼ tsp cayenne pepper■ 30g Parmesan cheese or vegetarian/vegan alternative■ Finely grated sea salt and freshly ground pepper
1 Preheat the oven to 210°C, Gas Mark 6½ and grease a 6-hole muffin tin using a little olive oil.
Crack the eggs into a bowl and beat, before adding all the other ingredients – the carrots, pepper, kale, shallots, garlic, basil, cumin, cayenne
