Fritatta tartlets

By admin
25 August 2011

Serves 4

Cooking time 30-40 min

4 baby marrows, sliced into thin strips or chopped spinach

1 small can  (340 g) whole-kernel sweet corn, drained

4 piquante chillies or 1 small red pepper, diced

2 rounds feta cheese, crumbled

8-10 eggs

30 ml chopped herbs (thyme, parsley, chives and basil)

Salt and pepper

60 ml fresh breadcrumbs and grated parmesan cheese for sprinkling on top

Preheat die oven to 180 °C.

Grease a muffin tin with 6 deep hollows (or 12 small) 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 with piquante chillies and cheese on top.

Gently whisk the eggs and herbs, season with to taste and divide the mixture among the hollows.

Sprinkle the breadcrumbs and parmesan on top and bake for about 30-40 minutes or until set.

Serve lukewarm with a salad, olive oil and balsamic vinegar.

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