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.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
2 tsp olive, sunflower or vegetable oil, for greasing
4 large free-range eggs
50ml 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
50g diced feta cheese
50g diced Brie
2 tablespoons grated cheddar cheese
- 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.