Baked frittata muffins

When it is just the kids and me for dinner, we tend to experiment a lot more than we would otherwise. This recipe was adapted from my mother's recipe for baked vegetables, and since it is so much like frittatas, I call it 'corn frittatas baked in muffin tin'.

2 packets of corn removed from the husk

1/2 each of red and yellow bell pepper

2 tbsp walnuts

2 eggs

1/2 cup milk

Salt and pepper to taste

Olive oil for drizzling

Method

Roughly chop the bell peppers.

Sauté the bell peppers and corn till lightly browned.

Preheat the oven to 180 degrees

Whisk the eggs, milk and salt and pepper till nicely aerated 

Grease the muffin tin, and divide the sautéed vegetables among them

Pour the egg mixture on top of the veggies, and bake for 20-25 minutes till done (you know it is done, when a skewer inserted into the frittata comes out clean)