Breakfast mushroom frittatas

Preheat the oven to 180°C.

In a large bowl, combine the eggs and whisk lightly with a fork. Add milk, parmesan cheese, half of the thyme, the grated zucchini, spinach and a pinch of salt and pepper. Whisk together, set aside.

Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the mushrooms (cooking them in two batches is ideal depending on your pan size), and sauté while stirring until they soften and become golden in colour. Remove from the frypan and add three-quarters of them to the egg mixture and stir through.

Brush a large 12-muffin tray with melted butter or use spray oil. Using scissors, cut the filo pastry sheets into four quarters, you’ll have 36 pieces. Line each muffin hole with a sheet of pastry, lightly brush with butter/oil spray, and layer another sheet over the top. Repeat this process until there are three layers. Lightly brush the excess pastry around the edges.

Spoon the egg mixture into each muffin, filling three-quarters full. Crumble the marinated goat's cheese over the top and add the remaining quarter of the sautéed mushrooms. Now add a small sprig of thyme leaves.

Place the tray in the oven to bake for 20–25 minutes or until the pastry is golden and the pie’s centre has puffed up.

Serve hot from the oven or cooled down for lunchbox snacks.

They can be made ahead of time and kept covered in the fridge for a few days.