Zucchini and sage frittatas with quinoa radish salad

1 Heat oven to 180°C. Spray a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.

2 Layer each muffin hole with potatoes and zucchini/courgette, pour egg mixture over and top with a sage leaf.

3 Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside.

4 Combine salad ingredients in a bowl. Serve 3 frittatas per person with salad on the side.