Back to overview

Muffin tin frittatas with shallots, roast new potatoes, turkey and peas

These individual frittatas are great for using up those Christmas leftovers, served as part of a festive buffet or packed into a lunchbox on a work day.

Category
Meals in Minutes
Preparation Time
10 minutes
Cooking Time
30-35 minutes

Instructions

Preheat the oven to 180°C fan.

 

Tip the potatoes and shallots into a small roasting tin. Sprinkle over the herbs and season well with salt and pepper. Drizzle over half the olive oil, tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes, stirring half way through cooking, until they are just cooked through.

 

Lightly beat the eggs in a jug then stir through two thirds of the parmesan and set aside.

 

A few minutes before the potato and shallot are due out the oven, drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over. Slide into the oven to heat up.

 

Remove the hot tin and the roasted potatoes and shallots from the oven. Quickly pour the egg mixture into the holes of the muffin tin, whilst the oil is still hot (this will help prevent sticking). Then divide the roast vegetables evenly between, spooning them in gently.

Finally gently scatter over the peas and turkey, so the egg doesn’t spill out, they will be quite full. Sprinkle over the reserved parmesan.

 

Slide the tin into the oven and bake for about 12 minutes until the egg has just set.

 

When removed from the oven allow to coolin the tin for a few minutes or so, then slide a knife around to release.

 

Serve warm or leave to cool to roomtemperature before storing in the fridge.

This is a recipe by
Pam Lloyd
View all my recipes
Recipe Tags:

You might also like...