Cheese and ham fritatta muffins
“Protein packed and perfectly portioned. These are a great prep ahead meal or snack and can be frozen too.” – Phil Mundy
Here at Bacofoil we know the start of the new term can be a stressful and emotional time.
So to relieve any worries around lunchtime we’ve worked with a food and nutrition writer, Phil Mundy, to develop 5 tasty recipes that you can prep, serve and even store for later for less than a fiver!
In fact, the total for all five meals comes in at £4.61*. And, for savvy parents who want to bulk prep for the days ahead of for hungry siblings, our reusable Zipper Bags are the perfect tool!
See Tuesday’s recipe below for more details.
*based on unbranded produce
For the muffins: (makes 6)
5 medium free range eggs
50g self raising flour
40g cheese, coarsely grated
4 slices wafer thin ham
For the pita chips: (makes 3 servings)
2 pita bread
Sprinkle smoked paprika
1tbsp extra virgin olive oil
1 portion baked pita chips
1 portion hummus
1 stick celery cut into sticks
1 small carrot cut into sticks
1/4 pepper cut into sticks
1 piece fruit
Heat oven to Mark 5/190C/170C fan. Line 6 holes of a muffin tin with silicon cases or squares of non stick baking paper.
In a bowl, whisk together eggs and flour until there are no lumps of flour remaining. Season with pepper and stir in most of the cheese and ham. Spoon into the muffin tin and top with the remaining cheese and ham. Bake for 20-25 minutes until just springy to touch. Cool for 5 minutes, the transfer to a cooling rack to cool completely.
For the pita chips, cut pita into small triangles and place on a lined baking tray, sprinkle with a little paprika and pepper, drizzle over olive oil and toss well. Bake for 10-12 mins until golden and crisp. Allow to cool completely before storing.