These frittatas can be enjoyed hot or cold and at any time of the day
Makes 10
750 ml (3 cups) prepared vegetables for stir-frying
45 ml (3 Tablespoons) olive oil
salt and freshly ground black pepper to taste
6 extra-large eggs
80 ml (1/3 cup) Melrose spread
30 ml (2 Tablespoons) sour cream or mayonnaise
30 ml (2 Tablespoons) cake flour
Preheat the oven to 180°C and grease a muffin tin with oil, melted butter of non-stick cooking spray.
Stir-fry the veggies in the olive oil and season well with salt and pepper. Remove from the heat.
Whisk the eggs, Melrose spread, sour cream or mayonnaise and cake flour together and add to the vegetables.
Spoon into a greased muffin tin and bake for 15-20 minutes, or until firm.
Remove from the oven, leave to cool for 5 minutes and then remove from the tin.
Serve warm or at room temperature, on its own or with salad.
