Savoury frittata muffins with spring greens and cheddar

The one food that I have always despised and avoid at all costs are courgettes. I don’t know why, I think it’s the texture, but also the taste just really really offends me.The only way I’ve ever been able to eat courgettes is in my Mum’s courgette cake because the sliminess is hidden amongst the other yummy ingredients and you just can’t taste them.

In a bid to get over my courgette fear I have been trying to use this theory: that if I chuck them into something and mix them up and forget that they are in there I might just be able to get them down me.

This recipe is one of Hemsley + Hemsley’s which I have adapted very very slightly. I surprised myself by deciding to keep the courgettes in there but my theory proved true. The taste of them certainly lingers but the other flavours are stronger and make them a really tasty bite.

The only thing easier than eggs is pre-cooked eggs. Making a batch of these on a Sunday means you have a quick and healthy snack waiting for you in the fridge. Pop a few in your bag and take them to work for when you get the munchies.

Frittata muffins with spring greens and cheddar

Makes 14

9 eggs
2 courgettes
1 leek
1 spring onion
50g frozen peas
1 clove garlic
Handful of fresh parsley, finely chopped
1 tsp. dried oregano
60g grated cheddar
Parmesan
2/3 large pinches of sea salt
Black pepper

Pre-heat the oven to 190oC (fan oven).

Grease a muffin tray with butter or line it with paper muffin cases (this is what I did).

Chop up the garlic finely and slice the leek and spring onion thinly. Fry in a pan in a little olive oil for a few minutes to soften slightly. Put aside and let cool for later.

Grate the courgettes and set aside.

Defrost the peas by covering them in boiling water. Drain them and set aside.

You now have all your veg ready!

In a large mixing bowl beat the eggs, adding the salt and as much pepper as you like. Add all of the vegetables to the eggs and stir to combine (the Hemsleys say you should be looking for a ratio of about 50 percent raw egg to 50 percent veg). If you think you need it, crack in another egg.

Stir in the cheddar cheese and the herbs.

Spoon the mixture into the muffin cases and put them in the oven for about 14 minutes.

Take them out after about 14 minutes and grate Parmesan generously on the top. Pop them back in the oven and turn on the grill for about 2-3 minutes until the tops are golden. Alternatively, mix the Parmesan into the egg mixture and cook for 16 minutes in the oven leaving out the grill step.

To check that they are cooked, give them a wobble. They should be set in the middle, if they aren’t then put them back in for a few more minutes.

When they are done, take them out of the oven and leave to cool on a wire rack.

Eat these warm or cold. I found myself on one occasion dipping them in tomato sauce and, on another, spreading hummus on them… whatever floats your boat really.

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