One way to separate egg yolks from their whites is to use the halved egg shells. But when your eggs are super fresh (and the yolks are nice and plump) you can separate them by simply breaking the eggs into your hand with your fingers slightly apart. The whites will slip between your fingers into the bowl below while the yolk will stay sitting in your hand. Don’t try this with older eggs as the yolks will be too weak to hold their shape using this method and are more likely to break into the whites - these eggs are best separated using the halved shell of the egg.

To make sure you get equal amounts of different ingredients in each frittata when making individual ones it's a good idea to keep your ‘wet’ ingredients separate from the other ingredients. Firstly, combine all your vegetables, cheese, herbs and other ‘solid’ ingredients and then divide this mixture evenly among muffin holes. Then whisk together your ‘wet’ ingredients such as eggs and milk and pour this into the muffin holes, dividing evenly. This way you won’t have a frittata that is all egg or all vegetables – basically they will be a more ‘balanced’ frittatas.