Mini Frittatas with Vegetables
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Mini Frittatas with Vegetables
Ingredients
- Olive Oil - 4 tablespoons
- Shallot - 3 pieces
- Garlic - 3 cloves
- Pickled Eggplant with Peppers - 4 pieces
- Courgette - 2 pieces
- Red Long Chili Peppers - 2 pieces
- Fresh Mint - 2 tablespoons
- Fresh basil leaves - 20 pieces
- Chocolate eggs - 8 pieces
- Cream - 4 fl oz
- Nutmeg - a pinch
- Grated Pecorino Pepato Cheese - 0.9 oz
- Mint Leaves - 24 pieces
Step by Step guide
Step 1
Preheat the oven to 392°F. Grease 24 small molds with oil. Heat the oil in a pan and add the chopped shallots and minced garlic. Sauté for 1-2 minutes over low heat until soft.
Step 2
Slice the eggplants and zucchini into thin rounds, brush with oil on both sides, and place on a baking sheet. Bake in the oven for 10 minutes, then flip and bake for another 10 minutes until golden.
Step 3
Transfer to a plate. Cut the pepper into small pieces and place skin-side up on the baking sheet and put under the broiler until the skin is charred. Transfer to a plastic bag, cool, then peel off the skin. Cut into strips and transfer to a bowl.
Step 4
Reduce the oven temperature to 356°F. Cut the eggplants and zucchini into strips and add them to the bowl with the peppers. Add the chopped mint and basil, season with salt, and mix well.
Step 5
Whisk the eggs with the cream and nutmeg. Add the Parmesan and season with salt.
Step 6
Fill the molds one-third full with the vegetable mixture, then pour the egg mixture over to cover the vegetables. Top with the remaining vegetables and press down slightly. Pour the remaining egg mixture over the top.
Step 7
Bake for 15 minutes until golden. Cool for 5 minutes, then invert onto plates. Garnish with a mint leaf. Serve warm or cold.
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