These little frittatas make perfect Christmas party finger food.
Credit by: KingOfChef
Preheat oven to 180°C. Brush thirty-six 40ml (2-tablespoon) capacity non-stick mini muffin pans with a little of the oil.
Heat the remaining oil in a frying pan over medium-low heat. Add the leek and cook, stirring, for 7 minutes or until soft. Set aside to cool slightly.
Combine the leek, egg, cream, gruyere, parmesan, rocket and parsley in a bowl. Divide among prepared pans. Bake for 20 minutes or until just set. Set aside in pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
Top the frittatas with aioli and capsicum to serve.
Look for aioli, also known as garlic mayonnaise, in the chilled cabinets in front of the deli section at the supermarket. You'll need 3 mini muffin trays to cook the frittatas in 1 batch. If you only have 1 tray, cook in 3 batches, brushing with oil between batches. Make it ahead: Prepare to the end of step 3 up to 2 hours ahead. Store in an airtight container. Continue from step 4 just before serving. Nutrition data is per frittata.