Mini Frittatas

These are fab for lunchboxes, picnics or a weekend lunch using up leftovers you may have in the fridge.  They are always a hit with my family and are so quick and easy to whip up if you have friends coming around or receive a last minute picnic invitation

1 large onion, finely diced

2-3 rashers bacon, rind and fat removed

1 teaspoon oil

1/2 cup self-raising flour

3 eggs

1 cup reduced-fat milk

2 cooked potatoes cut into cubes

1 small can of sweetcorn

60g grated cheese

1 chopped spring onion (or use fresh chives, parsley or coriander)

salt and pepper

Preheat your oven to 220°C.

Put the oil in a frying pan and cook the onion and bacon until the onion softens.  Set aside to cool a little.

Whilst the onion and bacon cools, sift the flour into a large bowl, chop the herbs or spring onion, drain the tin of corn and grate the cheese.  Then, in a separate bowl, combine the eggs, milk and cooled onion and bacon.  Season with salt and pepper then beat well with a fork until thoroughly combined.  Pour this mixture into the bowl of sifted flour and stir together gently just until everything is combined.  You can now add the cooked cubed potatoes, drained tin of corn, 2/3 of the grated cheese and the chopped spring onions or herbs.

Grease a 12-cup metal muffin tin thoroughly (or just use cooking oil spray) and carefully spoon the mixture into the muffin cups. Metal muffin tins will give the best results, but use silicone ones if that's what you have.

Top the mixture in each muffin cup with the rest of the grated cheese and cook at 220°C for 25-35 minutes.  Once they're cooked, take them out of the oven and let them cool for 5 minutes or so before turning them out or cutting them.

If I'm serving these as a lunch I top them with a drizzle of sweet chilli sauce, stick blob of tomato relish or chutney on the side and plate up with a green salad.  You could also serve them with steamed greens for a light supper.