Frittata tartlets

By admin
06 August 2010

Serves 4

Preparation time: 5-10 min

Cooking time: 30-40 min

Carmen Niehaus’s mom often said if you have eggs in the kitchen you can whip up a meal.

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

Preheat the oven to 180°C. Grease a muffin tin with 6 deep hollows with butter or nonstick

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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