FOOD + DRINK
LUNCHBOX LEVEL UP CONT .
Muffin Tin Frittatas with Shallots , Roast New Potatoes , Ham & Peas
Recipe by : UK Shallot www . ukshallot . com Makes : 6
These individual frittatas are great served alfresco as a part of a picnic or packed into a lunchbox on a work day .
Ingredients :
• 150g baby new potatoes , quartered
• 3 shallots , sliced into chunky rings
• 2 tbsp olive oil
• Pinch of dried herbs
• 5 eggs
• 30g freshly grated Parmesan
• Handful of frozen peas
• A couple of slices of ham , chopped
• Salt & freshly ground black pepper
Method :
1 . Preheat the oven to 180 ° C fan .
2 . Tip the potatoes and shallots into a small roasting tin . Sprinkle over the herbs and season well with salt and pepper . Drizzle over half the olive oil , tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes , stirring half way through cooking , until they are just cooked through .
3 . Lightly beat the eggs in a jug then stir through two thirds of the Parmesan and set aside .
4 . A few minutes before the potato and shallot are due out the oven , drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over . Slide into the oven to heat up .
5 . Remove the hot tin and the roasted potatoes and shallots from the oven . Quickly pour the egg mixture into the holes of the muffin tin while the oil is still hot ( this will help prevent sticking ). Then divide the roast vegetables evenly between , spooning them in gently .
6 . Finally gently scatter over the peas and ham , so the egg doesn ’ t spill out , they will be quite full . Sprinkle over the reserved Parmesan .
7 . Slide the tin into the oven and bake for about 12 minutes until the egg has just set .
8 . When removed from the oven , allow to cool in the tin for a few minutes or so , then slide a knife around to release .
9 . Serve warm or leave to cool to room temperature before storing in the fridge .
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