Dinky Frittatas

These little eggy frittatas are made extra delicious and nutritious with red pepper and chorizo and are quite like a Spanish tortilla. They are perfect for picnics and lunch boxes as they make a mini-meal all in one without any crumbs. Make a batch and keep them in the fridge if you need a speedy breakfast or snack.

This is a tasty way to eat more protein. Eggs also contain choline which is a key nutrient for brain development.  See the egg-free version in the notes.

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Dinky Frittatas

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfasts, Lunch Boxes & Picnics
Servings 12 frittatas
Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Vegetarian



  • Preheat oven to 180°C fan. Place a mini muffin mould on a baking sheet.
  • Chop the onion, red pepper and chorizo into very small pieces (dice them).
  • Heat the olive oil in a saucepan or frying pan, add the onion, pepper and chorizo, and cook for 8 minutes, stirring frequently. Meanwhile chop the cooked potatoes into small dice. Add the potatoes to the pan and cook for a further 2 minutes.
  • Crack the eggs into a measuring jug, add the chopped parsley and season with salt and pepper. Whisk well with a fork.
  • Divide the chorizo mixture between mini muffin moulds, then pour over the beaten egg mixture.
  • Bake for 15 minutes, until risen, set and golden.


  • Try and choose a nitrite-free chorizo such as Chorizo de Leon.
  • For Egg-free switch the eggs to 120g chickpea flour and 240ml water.
  • These store in the fridge for up to 48 hours.
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