Much lighter than your average muffin, these gluten-free mini frittatas make a great snack and are equally good for breakfast.
Courgette and feta is our favourite filling, but peas, cheddar, a little roast sweet potato or mushrooms work well too.
Butter or oil, for greasing
120g grated courgette (about 1 small courgette)
6 large eggs
Small handful mint leaves, finely chopped
100g feta cheese, diced into 5mm cubes
Sea salt and freshly ground black pepper
Preheat the oven to 180ºC/Gas 4 and grease really well 8 holes of a non-stick muffin tin.
Sandwich the grated courgette between several sheets of kitchen paper and press down on the paper to squeeze out as much water as you can.
Whisk the eggs, then stir in the grated courgette, chopped mint and most of the feta cubes. Season the mixture really well with black pepper and a little salt, remembering that the cheese is quite salty.
Divide the mixture evenly between the holes of the muffin tin and sprinkle the remaining feta over the top of the mixture. Bake for about 18 minutes, or until the frittatas are risen, golden and cooked through. Remove from the tin while still warm or they may stick.