Mini mushroom frittatas

Name: Mini mushroom frittatas
Ingredients: 180 grams mushrooms, sliced; olive oil, as needed; 1 garlic clove, minced; 6 eggs; 60 grams mozzarella, as needed; fresh parsley, as needed; salt, as needed; pepper, as needed

These mini frittatas, baked in mini silicone muffin moulds placed inside the drawer, are perfect for breakfast, brunch or as a convenient grab-and-go snack.

Difficulty

Medium

Time

30 min

Author

Braun

Ingredients

Servings

180 grams mushrooms, sliced

olive oil, as needed

1 garlic clove, minced

6 eggs

60 grams mozzarella, as needed

fresh parsley, as needed

salt, as needed

pepper, as needed

Utensils

HF5050

Instructions

1

Add the mushrooms and a drizzle of olive oil to the drawer.

2

Select the OVEN function, VEGETABLES, 180°C, select 2 minutes and press the START button. After 2 minutes, open the drawer, add the crushed garlic and stir, then cook for a further 1 minute. Once cooked transfer to a small bowl.

3

Once the drawer has cooled, wipe clean with kitchen paper before placing the greased muffin moulds into the drawer.

4

In a large bowl, beat the eggs with salt and pepper. Add the cooked mushrooms and parsley to the eggs.

5

Divide the mixture evenly between the muffin moulds and top with the mozzarella.

Tip: The amount you can cook at once will depend on the size of the muffin moulds, if necessary cook them in two batches.

6

Select the OVEN function, CAKE, 180°C, set 15 minutes and press the START button; the device will start to cook.

Serve.