Thursday, February 5, 2009

Individual frittatas

Preparation Time 20 minutes
Cooking Time 40 minutes
Makes 6

* Melted butter, to grease
* 3 (about 600g) desiree potatoes, peeled, cut into 2cm pieces
* 2 tsp olive oil
* 3 lean bacon rashers, coarsely chopped
* 4 green shallots,ends trimmed, thinly sliced
* 120g (3/4 cup) frozen peas
* 80g (1 cup) coarsely grated cheddar
* 8 eggs

1. Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity Texas muffin pans with butter to lightly grease.
2. Cook the potato in a saucepan of salted boiling water for 5 minutes or until tender. Drain. Set aside for 5 minutes to cool. Transfer to a bowl.
3. Heat the oil in a non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 4 minutes or until lightly browned. Add the green shallot and cook, stirring, for 1 minute or until soft. Add the bacon mixture, peas and cheddar to the potato and toss to combine. Season with salt and pepper.
4. Spoon the mixture among the prepared pans. Use a fork to whisk together the eggs in a jug. Pour the egg over the potato mixture.
5. Bake in oven for 30 minutes or until just set. Set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack. Serve warm or at room temperature with mixed salad leaves, if desired.

Australian Good Taste - Page 156
Recipe by Tracy Rutherford


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