Name: Leek and parmesan mini frittatas
Cook time: 35 min
Total time: 35 min
Ingredients: 10 gram (½ ounce) butter; 1 leek (200g), sliced thinly; 3 eggs; 1/2 cup (125ml) pouring cream; 1/2 cup (40g) coarsely grated parmesan cheese; 1 teaspoon dijon mustard; 1/4 cup finely chopped fresh chives

Leek and parmesan mini frittatas

Perfect for school lunches, picnics or after-school snacks and equally delicious hot or cold, these mini leek and parmesan fritters will always satisfy hungry mouths.

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Makes 20 Item

Cook

35M

Ingredients

10 gram (½ ounce) butter

1 leek (200g), sliced thinly

3 eggs

1/2 cup (125ml) pouring cream

1/2 cup (40g) coarsely grated parmesan cheese

1 teaspoon dijon mustard

1/4 cup finely chopped fresh chives

Method

1.Preheat oven to 180ºC/350ºF. Oil 20 holes of 24-hole (1-tablespoon/20ml) silicone mini muffin pan.

2.Melt butter in medium frying pan; cook leek, stirring, about 10 minutes or until leek softens. Cool.

3.Lightly whisk eggs in medium bowl, stir in leek and remaining ingredients; pour mixture into pan holes. Bake about 20 minutes. Stand frittatas in pan 5 minutes before turning, top-side up, onto wire rack to cool.

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