MINI FRITTATAS

Makes approximately 18

         30g butter

         1 small onion, finely diced

         1 cup finely chopped fresh vegetables (such as celery, pumpkin, carrot and capsicum)

         ⅓ cup corn kernels (optional)

         3 eggs, lightly beaten

         ½ cup milk or cream

         2 teaspoons whole egg mayonnaise

         ½ teaspoon salt

         1 tablespoon chopped parsley or 3 teaspoons shredded basil

         ½ cup grated tasty cheese

Preheat the oven to 150ºC. Grease 18 x ¼-cup scoop-shaped patty pans.

Melt the butter in a small saucepan over medium–low heat and sauté the onion and vegetables until just tender. Cool, then combine with the eggs, milk or cream, mayonnaise, salt and herbs.

Spoon into the prepared pans, filling each to three-quarters full, and sprinkle with the cheese.

Bake for about 15 minutes, until set. Leave to stand for 5 minutes before removing from the pans.

VARIATIONS

Line the pans with pastry bases to make mini quiches. You could use either ready-rolled puff or shortcrust pastry sheets or make your own shortcrust (see recipe page).

Mini Quiches

Add 120g diced ham or bacon to the mixture. In this case you will need to grease 3–4 extra patty pan cups.

Vegetarian Mini Quiches

Fill the pastry bases with the mini frittata mixture.