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.