Lunchbox Frittata Muffins

1. Preheat your oven to 180°C/160°C Fan/Gas 4. Peel and chop the sweet potato into small, 1cm-thick chunks. Tumble onto a baking tray. Halve the cherry tomatoes and add those to the tray. Drizzle over 1 tbsp olive oil. Slide into the oven and roast for 30 mins till the veg are soft and caramelised. Remove from the oven and set aside to cool.

2. Grease a deep, 4-hole muffin tin or a 12-hole bun tin, or line the tin with paper cases. Beat the eggs in a mixing bowl. Coarsely grate the cheddar and add two-thirds of it to the eggs. Add the roast veg, and tear in the basil. Stir to mix.

3. Pour or spoon the mix into the prepared tin. Slide into the oven and bake for 12-15 mins or till just set. If making larger muffins, they may need a few mins more in the oven.

4. Remove the frittata muffins from the oven and switch on the grill. Sprinkle the remaining cheddar over the top of the muffins, then pop them under the grill for 1-2 mins till the cheese is melted and golden. Serve warm or cold. The frittatas will keep in an airtight tub in the fridge for up to 3 days.

5. Pick Your Own
If you (or your kids) don't like sweet potatoes or tomatoes, then you can choose your own veg. Grated carrots and squash work really well, as do peas and finely chopped baby leaf spinach. For sweetness, try small cubes of roasted squash or pepper. Add extra flavour by adding chopped mint, parsley or chives, or grate in a little lemon zest, if you like.

6. For Grown-Ups
If you're making these muffins for adults, you can season with mix with salt and pepper and fire things up with smoked paprika or cayenne. Chopped, cooked bacon and chicken are also delicious in these muffins.