ROASTED TOMATO PESTO FRITTATA MUFFINS

• 8 large eggs
• 2 tbsp Isle of Wight Roasted Tomato Pesto
• 150g Isle of Wight baby plum or cherry tomatoes, finely chopped
• 50g baby spinach
• 75g mature cheddar, grated
• Small handful of chives, finely chopped
• 2 tbsp milk
• Black pepper
• A little oil or butter for greasing
• Extra Roasted Tomato Pesto for swirling

Preheat the oven to 180°C fan / 200°C / Gas Mark 6 and lightly grease a 12-hole muffin tin.

Finely chop the tomatoes and lightly pat them dry with kitchen paper.

Wilt the spinach briefly in a dry pan or microwave, leave it to cool, then squeeze out as much excess moisture as possible and finely chop.

Whisk the eggs, milk and Roasted Tomato Pesto together until evenly combined. Season with black pepper.

Stir through the chopped tomatoes, spinach, cheddar and chives.

Divide the mixture evenly between the muffin holes, filling each around three-quarters full.

Dot a small amount of extra pesto over each muffin and lightly swirl it through the surface using a skewer or the tip of a knife.

Bake for 16–20 minutes, until puffed, lightly golden and just set in the centre.

Leave to cool in the tin for five minutes before carefully removing.

Serve warm or allow to cool completely before packing into lunchboxes.

Recipe note: Squeeze the spinach thoroughly and pat the tomatoes dry to prevent excess moisture from making the muffins watery.