Baked Spanish eggs
Our baked Spanish eggs are in essence mini frittatas, full of Spanish flavours and high in protein, these are a perfect breakfast, picnic or lunch snack.
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Prep Time
15 Minutes -
Cook Time
15 Minutes -
Serves
6 People
Ingredients
- 8 eggs
- 2 smoked chorizo sausages, diced aprox. 1cm
- 2 medium sized cooked waxy potatoes (Dutch Creams or Nicolas),diced aprox. 1cm
- 1 medium red capsicum, deseeded and cut into small strips
- 2 cups packed baby spinach leaves, washed
- 2 medium cloves garlic, crushed
- 2 teaspoons of fresh thyme leaves, chopped or 1 teaspoon of dried thyme leaves
- ½ cup strong flavoured Cheddar, grated
- sea salt and freshly ground black pepper
You'll Need
- 12 Multix Muffin Wraps
Method
- Preheat the oven to 180°C.
- Line a muffin pan with 12 Multix muffin wraps.
- Using a large frying pan on a medium heat, fry the chorizo, capsicum and potato until they start to brown. Lower the heat to medium low, add the garlic and thyme and cook gently for a minute until fragrant and just starting to soften. Add the washed spinach leaves and cook until just wilted. Remove from the heat.
- Break all 8 eggs into a bowl and beat well, season with salt and pepper to taste and beat again.
- Divide the chorizo and spinach mix between the 12 muffin wraps. Using a ladle or small jug pour the egg mix evenly between the muffin wraps and top each one with a little grated Cheddar cheese.
- Place straight in the oven and bake for 12-15 minutes until cooked through and slightly risen.
- Serve immediately warm or later cold for a picnic or in lunch boxes.
Tip: If you want to avoid carbohydrates, substitute the potato for 1 medium diced zucchini.
Hot Tip: The Multix muffin wraps give this dish a real café look and make this individual frittata style dish easy to make and eat.