Mini frittatas – so versatile

26 May

DSCI0630I first saw these little frittatas on Facebook but lost the recipe so I decided to make them up as I went along using ingredients I had in the fridge.  They are so simple and so versatile and great for when you have a few odds and ends left over.  I am sure you could add almost any good food combinations and they would taste lovely.  Here are a few examples for your consideration. I used the top three on this day and started with a little gently fried onion as a base for them all.

  • boiled ham cut into strips with a little grated cheese
  • Chopped fried pancetta with a little chopped tomato
  • Chopped cooked spinach and grated cheese
  • asparagus, cooked and cut into 1/2 inch pieces with chopped parma ham
  • chopped cooked new potatoes and grated cheese
  • chopped sautéed courgettes and red peppers with grated cheese
  • gently sautéed leeks and chopped cooked potatoes
  • chopped cooked chicken with a small pinch of dried tarragon

and the list could go on and on. Just experiment with any ingredients you like. I would love to hear what you come up with so I can give them a try myself.

I made them for lunch and served them with a salad but you can refrigerate and eat them cold for snacks or for a breakfast on the run. They would also make great nibbles for a buffet party or when you have friends round for a drink.

Mini Frittatas              Makes 12

  • 6 eggs
  • salt and pepper
  • 1 onion, chopped
  • 1 tsp vegetable oil + a little for greasing the pan
  • a selection of fillings of your choice
  1. Pre-heat the oven to 190c/180c fan/gas 5 and lightly oil a deep muffin tray.
  2. Beat the eggs in a jug and season with salt and black pepper. Set aside
  3. Add a tsp of oil to a non stick frying pan and gently fry the onion until soft but not browned. Add a little onion to the base of each compartment in the muffin tray.
  4. Top the onion with your choice of filling up to half way of each segment then gently pour over some egg so the are still only half full. The egg will settle around the fillings and will rise when baked.
  5. Bake in the pre-heated oven for about 10 – 15 minutes or until the egg has set and they are light brown on top.

 

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