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

Ingredients

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

Also…

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

Preparation

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.

PREP AHEAD:

Cooked muffins will keep in the fridge for 3 days in a Zipper® Bag or can be frozen for up to a month. Pita chips will keep in a sealed bag for a week.

TIP:

Omit ham for veggies, add herbs or extra veg to the muffins if you like.