I made these fritattas to take on a beach picnic yesterday with my daughter. She recently moved to Worthing, on the south coast, and there are several beaches within easy driving distance of her flat. The sun was very warm and the sea was a gorgeous shade of blue but it was a bit windy.

I also packed a haricot bean salad, a potato salad, some salmon fishcakes I’d made earlier in the week and on the way bought a bag of salad leaves and a pack of assorted melon and mango slices.

I often make frittatas (check out my asparagus and mushroom versions) but these individual sizes make perfect picnic food. You can use any fillings – ideal for using up whatever you have in the fridge. I used onions, red pepper, asparagus, green beans and cheese. You could use broccoli, peas, sweetcorn, courgettes, tomatoes etc.

I always add a bit of milk to the eggs – it means the mixture goes further and the frittatas are light and fluffy.

Makes 10 frittatas.

Ingredients

• 4 eggs
• 100ml milk
• Filling: peppers, onions, green beans, asparagus, cheese
• Splash of olive oil
• Salt and pepper

Method

1. Pre-heat the oven to 180C fan
2. Line a muffin tray with squares of greaseproof paper
3. Boil and drain the green beans and asparagus
4. Heat the oil and gently fry the chopped onion and peppers
5. Divide the onion, peppers, asparagus and green beans onto the greaseproof paper in the muffin tray
6. Beat the eggs with the milk, season well with salt and pepper and grate in the cheese
7. Pour onto the greaseproof paper in the muffin tray – the grated cheese may drop to the bottom so use a fork to distribute it evenly across all of the frittatas
8. Bake in the oven for 20 minutes or until risen and slightly brown

Ferring beach, Worthing, Sussex