Time: 30 mins
Makes: 6
Our vegetable frittata recipe from our Hillier Development chef is a more-ish starter, or scale it up and have it as canapés for a party.
Ingredients
- 12g olive oil plus extra for greasing tins
- Salt & freshly ground black pepper
- 50g finely chopped potatoes (Maris Piper is ideal)
- 15g finely diced red pepper
- 1/2 clove garlic – chopped
- 15g peas – defrosted
- 1 large egg
Method
1. Set the oven to 170c / 150c fan.
2. Brush a mini muffin tin liberally with oil.
3. Heat the oil in a large frying pan.
4. Add the potatoes, pepper and garlic and fry them all together, until the potatoes are soft.
5. Add the peas, season well and remove from the heat and divide between the muffin cups.
6. Whisk the eggs and pour over the mixture in the tin.
7. Bake for 4-5 minutes. The mixture should just set.
8. Cool slightly before removing carefully from the tin (a spoon is best for this) and allow to cool fully.
Top Tip
Experiment with any mix of vegetables. Finely chopped mushrooms, grated courgettes, sweetcorn, sun-dried tomatoes, and fresh herbs are all good choices.
>> Download our Vegetable Frittata Recipe Card
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