I feel like a child rushing home after school to play with their new toy. This week has been so long as I waited until the weekend finally came so I could make a batch of these delicious frittatas for our weekend brunch. Of course, you could always make these ahead and refrigerate them for a quick midweek breakfast or snack. That is, if you end up with any leftovers. I must warn you they’re so good, chances of leftovers are pretty slim. Even better yet, when nothing else gets my partner out of bed on a weekend, the aromas of these frittatas wafting through the house, does the job.
It gets better, all you need for these frittatas is fresh free range eggs and everything else is simply up to you. This is one of those recipes that work for clearing the fridge, too. I love beautiful food though hence, my favourite frittatas consists of red tomatoes, yellow capsicums, green spinach and brown mushrooms plus onion and parsley for extra flavour.
So, without further ado, I present these beautiful delicious mini frittatas served best with crispy roasted potato bites. The crispy roasted potato bites transforms our snack into a meal.