Salads & Sides
Mini Frittatas
24
Mini Frittatas
24
Mini Frittatas are the perfect weekend snack – they are quick and easy to make and can even be prepped ahead of time.
Ingredients
- Oil for greasing
- 4 medium eggs
- 10g fine rolled oats
- Salt and freshly ground pepper
- 1 shallot
- 1 tbsp. fresh oregano
- 1 tbsp. fresh thyme
- 1 parsnip, peeled and ends removed (approx.100g)
- 1 small courgette, ends removed (approx.100g)
- 1 carrot, peeled and ends removed (approx.100g)
- 50g cheddar cheese
- 1 tsp. groud sumac
Preparation
- Prepare a mini muffin tin and preheat the oven to 180 ̊C.
- In a large bowl, briefly beat the eggs. Add the oats, salt and pepper and then beat together to combine.
- Using the CHOPPING BLADE, in a food processor, chop the shallot and fresh herbs.
- Remove the chopping blade and insert the FINE GRATING DISC. Grate the parsnip, courgette, carrot and cheese.
- Place all the ingredients from the food processor into the egg mixture and combine well.
- Evenly spoon the mixture into the mini muffin tin.
- Bake for 12 minutes, until set and starting to crisp.
- Allow to rest for a few minutes, before gently removing from the tin.
- Place on a cooling rack and lightly dust with sumac.
