Join Mr. Strong and cook along at home with the recipe details below!
Preparation time: 30 minutes
Cooking Time min: 15 minutes
Equipment:
Chopping board
Colander
Whisk
Bowl
Wooden spoon
Sharp Knife
Muffin case
Ingredients:
4-8 Cooked new potatoes
4 eggs
1 dessertspoon of crème fraiche
Mixed fresh herbs such as coriander, thyme, basil and chives
Chopped vegetables: spring onions, mixed coloured sweet peppers, mushrooms, sweetcorn and peas
Green and black olives (optional)
1 dessertspoon sunflower oil
3 dessertspoons grated Cheddar cheese
Seasonings: white pepper, nutmeg, Mustard powder to taste
METHOD:
1. Preheat oven to 200˚C or Gas Mark 6.
2. Take the eggs and crack them into a bowl and whisk them up.
3. Wash the mixed herbs and chop them up. Add to the egg mixture along with the crème fraiche and chopped fruits and vegetables and whisk again.
4. Lightly grease the inside of the muffin tray with the sunflower oil. Place the Sliced
cooked potatoes in the bottom of the tin.
5. Pour the egg mixture into the muffin moulds but leave a 2cm gap at the top.
6. Decorate the top of the frittatas with the herbs, and olives.
7. Sprinkle with the grated cheese and place onto the middle shelf of the preheated
oven.
8. Cook until the cheese begins to turn golden and the centre of the frittatas is set
firm.
9. The frittatas should pop out of the muffin tin and can be decorated with washed
salad leaves and sliced tomatoes.
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