Mini frittata’s.

So this is what you get when you go to make a quiche and forget to buy the shortcrust pastry that you don’t have time to make. Of course I didn’t actually remember this until I had already made the filling. The good news is that I have been wanting to try mini frittata’s for quite some time, and they are every bit as delicious and easy to make as I thought.

You don’t really need a recipe for these, here’s how simple they are: I sauteed some shallots, leeks, mushrooms, and shredded silverbeet, then added some finely chopped haloumi cheese at the end. Seasoned with a little salt and pepper, then spooned some into each hole of a jumbo, or Texas, muffin tray. I beat about eight eggs and carefully poured some into each hole, gently moving the filling around so that the egg would get into all the cracks and crevices. Baked on about 200 C for twenty-five to thirty minutes.

I’d serve these with a nice green garden salad, and you could obviously go crazy with the filling. Bacon would be nice, as would some gruyere and asparagus.

  1. Looks delicious as does all the food you post. This is the type of meal I can def handle when I feel like “there’s nothing to make” or I’m not up to cooking…especially b/c so many different vegetables would work, almost whatever is in the fridge. Yummm


    1. This was one of those use-up-what’s-in-the-fridge things. And it would work with so many different vegies, I can’t wait to try other things in it.


      1. I don’t have much at the moment but I do have eggs, goat cheese, feta, tomato, mushrooms and onion, sounds like a plan.

      2. Have you made any other dishes baked in this type of pan? I see a lot of recipes on pinterest like this, in cupcake pans and want to try them.

      3. No I haven’t, in fact I had two brand new Texas muffin pans in the cupboard for about two years until this. I am now liking the look of them for sweet muffins too.

  2. Loaded with veggies, great.
    I love veggie affair 🙂
    Enjoy vegan summer soups..


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