Making frittatas in a muffin tin sets you up with a weeks’ worth of portable and nutritious breakfasts and lunches.

Quinoa adds texture and fibre, so you’ll stay feeling fuller for longer.

This is a very easy recipe and can very quickly be doubled up in quantity if you wanted to make more than 6.

Makes 6.

Low calorie cooking spray
100g Quinoa, cooked according to the packet instructions, then cooled
3tbs fresh chives, chopped
6 large eggs, beaten
Good pinch of salt and black pepper
50g low – fat mature cheddar cheese, grated

Method

Preheat the oven to 180c, gas 4, 350f

Generously spray the muffin pan with the low – calorie cooking spray.

Divide the cooked quinoa between the 6 muffin pan cups and top worth the chopped chives.

Add the salt and pepper to the beaten eggs and divide equally between the muffin cups.

Divide the cheeses among the muffin cups, using a teaspoon to pop any bubbles and to gently distribute the cheeses and chives into each frittata mix.

Bake for 20 – 25 minutes until the eggs are just set all the way through, test with a knife.

Leave to rest for 5 minutes, then gently loose the frittatas with a spatula. Serve warm from the oven with bacon and tomatoes for breakfast or cold with a green salad for lunch.