Snap, Sizzle & Cook

Sharing my love of food

Country Vegetable Muffin Style Frittata

Frittata: An open-faced omelette with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.
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Eggs are a versatile element to most recipes resulting in why I always have stock of a couple of dozen in my kitchen. If you find yourself having an excess of fresh vegetables and eggs lying around why not try this very simple recipe that takes little effort to whip up. The Frittata is such a wonderful dish it can be served for breakfast, lunch or dinner with a variety of different fillings to suit your individual taste. For my Frittata I used the following vegetables:
10 baby courgettes (sliced)
1 red onion (diced)
2 leeks (thinly sliced)
2 cloves garlic (minced)
Melt 50g butter in a heavy based saucepan, add all ingredients and sauté till tender. In a separate bowl whisk together 8 eggs and 250ml full cream milk. Season.
Using a 12 hole muffin tin, add a spoonful of vegetable mix and fill up with egg mix.
Bake at 180 degrees for about 15 – 20 minutes. Your egg mixture will resemble a puffed up fusion of fluffy goodness. Serve with toasted ciabatta bread and salad.

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