SUMMER PICNIC FRITTATAS

Serves 4-6

These eggy delights are easy to make and wonderful for using up any leftover vegetables you have in the fridge. Originally Italy’s light and airier answer to the omelette, it is typically made in one large pan and then cut into slices. However, these individual frittatas are daintier and more practical for a picnic.

INGREDIENTS

• 12 organic eggs

• 1 tsp butter/vegan butter

• 50ml/2fl oz milk/plant milk

• 300g/11oz mixed vegetables: red peppers, courgettes, cherry tomatoes or any other leftover vegetables

• 1 spring onion, finely sliced

• 125g/4½oz grated organic cheddar

• 1 tsp sea salt

• 1 tsp black pepper

1. Preheat the oven to 180°C, 350°F, Gas 4. Butter the inside of a 12-cup muffin tin.

2. Crack the eggs into a bowl and whisk. Add the milk, half of the cheese and all the vegetables, season with salt and pepper, then mix to combine. Pour mixture three-quarters of the way up the pre-buttered tins. Add remaining cheese on top and a little extra black pepper.

3. Bake for 20 minutes until risen and golden. Remove from oven when cooked and place on a cooling rack till they are ready to pack for your picnic.

4. They can be served with Justin’s homemade tomato ketchup and are an excellent complement to his crispy puff pastry mushroom rolls.