Baked mini frittatas with peppers and turkey

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Bell peppers1
• Sliced turkey breast60 g
• Parmigiano Reggiano10 g
• Potatoes150 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 pinch
• Saltto taste

Contains: lactose, eggs

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the potatoes, cut them into thin wedges, toss with the oil and a pinch of salt and spread them on a tray lined with baking paper; roast for 10 minutes.
2. Meanwhile wash the pepper, remove the stalk, seeds and white membranes and cut it into small dice; cut the sliced turkey breast into small squares.
3. Beat the eggs with the egg whites, grated Parmigiano Reggiano, dried oregano and a pinch of salt.
4. Divide the pepper and turkey between the cups of a muffin tin (silicone or greased), filling them two-thirds full, and pour the beaten egg over.
5. Lower the oven to 180 °C and bake the frittatas next to the potatoes for 18 minutes, until puffed and firm in the centre and the potatoes are golden and tender. Let the frittatas rest for 2 minutes before unmoulding and serve with the potatoes.