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Sun Dried Tomato and Parmesan Mini Frittatas

Yields4 Servings

These are so quick and simple to prepare and a great protein-rich start to the day.

 4 eggs
 20 g finely grated parmesan
 40 g sun-dried tomatoes in oil (drained weight) - chopped
 2 tbsp milk
 2 pinches black pepper
 oil to line the ramekins with
1

Wipe the inside of 4 ramekins with oil.

2

Beat the eggs, sundried tomatoes, cheese, milk and black pepper together. Pour into the oil-lined ramekins.

3

Put 500ml water in the base of the inner pot. Place the trivet on top and set to PRESSURE for 15 mins with QPR at the end of cooking.

4

They will be quite risen when you open the lid but will fall back a little when served.

Nutrition Facts

Serving Size 1

Servings 0