SHOPPING LIST: Cooking Skills: Eggs 1, Chapter 8 (Frittata and Egg Bakes)

Eggs: the four recipes use 25 medium eggs (a frittata or two, a quiche and the muffins), so buy 3 boxes of 10 or half-fill the muffin tin and make fewer. The experiments use about 9 more.
Choose Lion-marked eggs.

Basic cheese and onion frittata (3 portions)
[ ] 1 tbsp olive oil
[ ] 1 medium onion, finely sliced
[ ] 6 medium eggs
[ ] 40 g mature Cheddar, grated
[ ] 2 tbsp milk
[ ] Pinch of salt and pepper
    Cupboard check: salt and pepper are probably already at home.

Pepper and feta frittata (3 portions)
[ ] 1 tbsp olive oil
[ ] 1 red onion, sliced
[ ] 1 red or yellow pepper, sliced
[ ] 1 garlic clove, sliced
[ ] 6 medium eggs
[ ] 50 g feta, crumbled
[ ] 1 tbsp chopped parsley or oregano
[ ] Pinch of pepper (feta is salty, so taste first)
    Cupboard check: pepper are probably already at home.

Crustless quiche-style slice (4 portions)
[ ] 1 tsp oil or butter, for greasing
[ ] 150 g cooked vegetables or ham (for example broccoli florets, or ham and sweetcorn)
[ ] 40 g grated Cheddar
[ ] 5 medium eggs
[ ] 200 ml semi-skimmed milk
[ ] Pinch of salt, pepper and mustard powder
    Cupboard check: oil or butter, for greasing, salt, pepper and mustard powder are probably already at home.

Mini egg muffins for the week (8 portions)
[ ] A little oil, for greasing the tin
[ ] 8 medium eggs
[ ] 60 g finely chopped ham or cooked bacon (optional)
[ ] 60 g chopped peppers or spinach
[ ] 40 g grated Cheddar
[ ] 2 tbsp milk
[ ] Pinch of salt and pepper
    Cupboard check: oil, for greasing the tin, salt and pepper are probably already at home.