Mini leek, gruyere & rocket frittatas

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mini-leek-gruyere-rocket-frittatas
  • 10Servings
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In



Print Recipe

These little frittatas make perfect Christmas party finger food.

Credit by: KingOfChef

Ingredients

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Nutrients

250 kj ENERGY
5.5g FAT TOTAL
2.5g SATURATED FAT
2g PROTEIN
0.5g CARBS (TOTAL)




Steps to cook

  • Step 1

    Preheat oven to 180°C. Brush thirty-six 40ml (2-tablespoon) capacity non-stick mini muffin pans with a little of the oil.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Top the frittatas with aioli and capsicum to serve.

Tips & variations

  • 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.




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