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
Equipment
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Ingredients:
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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?
The Bondi Cook 