Mini chive, gruyere and rocket frittate

Tasty little morsels – these are lovely just warm out of the oven with a dollop of basil aioli or even cold to pop in a lunch box!

Fresh from the garden: chives, eggs, rocket, parsley
Recipe source: adapted from recipe by Cynthia Black Australian Good Taste
Makes: 48 mini frittate


  • Pastry brush
  • 2 mini muffin pans
  • Paper towel
  • Scissors
  • Graters
  • Bowls – big, small
  • Chopping board & knife
  • Whisk
  • Salad spinner
  • Measures –  jug, cup, tablespoon, teaspoon
  • Serving plates

  • 2 tablespoons olive oil
  • A small bunch of chives
  • 9 eggs
  • 200ml thickened cream
  • 50g gruyere
  • 30g parmesan
  • A small handful rocket plus extra to garnish
  • 2 or 3 sprigs of parsley
  • Basil aioli

What to do:

  • Preheat oven to 180°C. Brush the holes of the non-stick mini muffin pans with a little of the oil.
  • Wash the chives and pat dry with paper towel. Using the scissors, thinly snip. Divide the chives between the mini-muffin holes.
  • Measure and coarsely grate the gruyere. Finely grate the parmesan. Sprinkle the cheeses into each of the chive holes.
  • Wash, spin-dry and shred most of the rocket to yield about a cup, reserving a few leaves for the garnish. Wash and spin-dry the parsley, discard the stalks and chop the leaves to yield about a tablespoon. Add these too to the pans.
  • Crack the eggs into a large bowl and lightly whisk. Measure the cream & add into the same bowl, whisk again and then carefully pour into the prepared pans.
  • Bake for 20 minutes or until just set.
  • Meanwhile clean up your station & then make the aioli (see separate recipe).
  • When the frittate are ready, set aside in pans for 5 minutes to cool slightly before dividing onto your serving plates. Soak the pans in water straight away…!
  • Garnish your serving plates with the rocket, add the frittate, serve with a dollop of aioli & eat!

Notes: Why do we need to preheat the oven? What is gruyere? What does to shred mean?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

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