Mini Chorizo, Pea & Potato Frittatas Recipe

Preheat your oven to 375°F (190°C) and grease a muffin tin.

In a skillet, cook the diced chorizo until browned. Remove and set aside.

In the same skillet, add the diced potatoes and cook until tender. Add the frozen peas and cook for another 2 minutes. Remove from heat and let cool.

In a bowl, beat the eggs, milk, salt, and black pepper until well combined.

Divide the cooked chorizo, potatoes, and peas among the muffin tin cups. Pour the egg mixture over the top, filling each cup about ¾ full.

Sprinkle grated cheddar cheese over each frittata.

Bake in the preheated oven for 20-25 minutes or until the frittatas are set and golden brown on top.

Allow them to cool for a few minutes before removing from the muffin tin.

Serve warm or at room temperature.