Made for @neptune_weybridge, tasty goats cheese & sun-dried tomato frittatas, green salad, burrata & balsamic onion.
Mini Frittatas: (This recipe makes 12 individual Frittatas)
For your filling:
1 jar of drained sun dried tomatoes – finely sliced
1 pack of feta, which has been diced.
1 bag of washed organic spinach. (Gently wilted with the zest of one lemon and pinch of nutmeg)
Egg mixture:
2 large free-range eggs
100 ml of semi skimmed milk
Pinch of Maldon Sea Salt
Twist of black pepper
100 grams of grated mature cheddar cheese.
* Line a muffin tin with large cake cases.
* Put a little bit of each of the fillings into the base of cases along with a pinch of seasoning
* Spoon in your egg mix, you want to leave an inch from the top as when they bake they will rise.
* Place into a preheated oven at gas mark 6 for 30-45 minutes, to test use a small paring knife if the knife comes out clean then they are baked.
* You can eat straight away or allow to cool as they make the perfect addition to a picnic.
* To accompany these indivisual Frittata’s, prepare a seasonal green salad dressed with a classic French mustard dressing, Along with Italian Burrata, balsamic braised Calcots onions and garden crispy sage leaves.
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The Gourmet Gent 