How to Make It
Preheat the oven to gas 4 180°C fan 160°C. Grease 6 holes of a muffin tin and put a disc of baking paper in the bottom of each.
Heat the olive oil in a small frying pan over a medium heat. Add the garlic courgette and spinach. Cook for 4-5 mins stirring frequently to prevent the vegetables catching on the bottom of the pan. Remove from the heat and stir through the frozen peas.
In a large bowl gently stir the cooked vegetables and cheese into the beaten egg. Divide the mixture evenly between the prepared muffin holes.
Bake for 18-20 mins until the frittatas are set and golden. Remove from the oven and leave to cool slightly before releasing from the tin. Store in a plastic container.