Salami and Cheese Mini Frittatas
Total time: 25 minutes
Mini Frittatas are wonderful, little egg muffins: great, warm, for a starter; great, cold for an on-the-go breakfast. They can be made with anything and everything and just need a small bit for flavor.
Ingredients:
- 1oz (30gr) salami
- 3 eggs
- 1.5oz ( 50gr) shredded or finely chopped Gruyère
-
1 tbs snipped fresh oregano
- 1 tbs olive oil
- butter or cooking spray if needed
-
cherry tomatoes for garnish
Instructions:
- Roughly chop salami.
- Butter or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any butter).
- Divide salami and place in muffin cups.
- Snip/shred herbs and divide between cups.
- Crack the eggs into a large bowl and whisk well.
- Using a ladle or spoon divide eggs evenly between the muffin cups.
- Divide cheese and sprinkle over eggs.
- Bake at 400F (200C) for 14 - 17 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.
- Serve, garnished with a few cherry tomatoes, warm or at room temperature.