These mini pesto fruffins are a cross between a frittata and a muffin, and make for a quick and easy lunch box snack (or in my case, hidden in my scrub pockets at work…)

Ingredients (makes 12 big or 24 mini)

• 4 large free range eggs
• 1/2 cup self raising flour
• 1/2 cup low fat plain Greek yogurt
• 2 heaped tablespoons pesto
• 100g block of your choice of cheese (feta, Edam, cheddar or Gouda work well here!)

Method

1. Preheat oven to 200*C. Line a muffin tin with cases or grease with oil.
2. Mix the eggs, pesto, flour and yogurt until well combined. Pour mixture into muffin tins.
3. Dice the cheese into 12 or 24 pieces depending on your muffin tray size, and press one piece into each blob of muffin mixture.
4. Bake until risen and golden on top (15-20 minutes). Eat warm!