This can be made ahead and keeps well in the fridge covered for up to 2 days.
It can also be a lovely canapé for having with drinks on a summer’s evening, by just cutting up into small bite-size squares and having on their own, or on a cocktail stick with olives.
Ingredients
- 2 tsp olive sunflower or vegetable oil, for greasing
- 4 large free-range eggs
- 50 ml milk or single cream
- Salt and black pepper
- 1 tbsp chopped fresh herbs such as parsley or chives
- 3 cherry tomatoes halved, to decorate
- Choice of suggested additions - I would use 2 vegetable options and 1 cheese
- Handful frozen sweetcorn or peas defrosted
- 2 small new potatoes boiled and cut into small pieces
- 1 courgette sliced and sautéed for 1 minute
- 4 chestnut mushrooms sliced and sautéed for 1 minute
- 3 asparagus blanched in boiling water until just tender and cut into 1" pieces
- 50 g diced feta cheese
- 50 g diced Brie
- 2 tablespoons grated cheddar cheese
Instructions
- Preheat the oven to Gas Mark 4/180C
- Butter a small loaf tin ( I find a silicone tin works really well) or a 6-hole muffin tin.
- Break the eggs into a medium bowl. Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy.
- Add your choice of cheese, herbs and vegetables to the mix and fold in lightly. Season lightly.
- Pour the mixture into the loaf or muffin tin. Place the halved tomatoes on top.
- Bake for approximately 40 minutes for the loaf or 20 minutes for the muffins until the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin.You can eat it warm or cold.
