Frittata tartlets – perfect for lunchboxes

By Drum Digital
07 August 2014

Looking for an easy and delicious recipe that works equally well for breakfast, lunch, a light dinner and lunchboxes? Look no further than the humble frittata. Try this delicious DRUM recipe.

Looking for an easy and delicious recipe that works equally well for breakfast, lunch, a light dinner and lunchboxes? Look no further than the humble frittata. Try this delicious DRUM recipe.

  • Serves 4
  • Preparation time: 5-10 min
  • Cooking time: 30-40 min

You’ll need:

  • 4 (150 g) baby marrows, sliced into thin strips or chopped spinach
  • 1 small can (340 g) whole-kernel sweetcorn, drained or
  • cooked potatoes or leftover pasta
  • 1 red pepper, diced
  • 2 rounds feta cheese, crumbled
  • 8-10 eggs
  • 30 ml chopped fresh herbs such as parsley, chives, basil and thyme
  • salt and pepper to taste
  • 60 ml fresh breadcrumbs and grated Parmesan cheese
  • for sprinkling on top
  • fresh salad to serve

Do this:

Preheat the oven to 180°C. Grease a muffin tin with 6 deep hollows with butter or non-stick food spray. Arrange the baby marrows in a circle in the bottom of each hollow and spoon the sweetcorn on top. Sprinkle the sweet peppers and cheese on top. Gently whisk together the eggs and herbs, season with salt and pepper and divide the mixture among the hollows. Sprinkle the breadcrumbs on top and bake for about 30-40 minutes or until set. Serve lukewarm with a fresh salad, olive oil and balsamic vinegar.

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