These little frittata are like mini quiches without the pastry. They make great party food especially for vegetarians and those who are wheat and gluten intolerant which is a real bonus as so much party food is pastry based. We’ve baked these in bun tins, the type of tin you’d use for making fairy cakes, but you can make a large one and cut it into squares. You can vary the filling using different veg such as pea and pepper, broccoli and spinach or potato and red onion, just make sure all the veg is cooked beforehand.
- 2tbsp olive oil
- 150g chestnut or button mushrooms, sliced
- 4 spring onions, sliced
- 1 garlic clove, crushed
- 6 medium eggs
- 2tbsp single cream
- 100g Gruyere cheese, grated
Preheat the oven to 180°C/350F/Fan 160°C/Gas Mark 4. Grease 12 holes of a non-stick bun tin. If you don’t have a non-stick tin line the bases with discs of baking paper.
Heat the olive oil in a frying pan, add the mushrooms, spring onions and garlic and fry for 5 mins until tender. Divide between the holes of the bun tin. Using a fork, beat the eggs and cream in a jug and season with salt and freshly ground pepper. Pour over the mushroom mixture and top each one with grated cheese. Bake for 15-20 mins until golden and just firm in the centre. Cool for 5 mins then remove from the tins. Serve warm or cold.
Top tip for making Mini mushroom and spring onion frittatas
To make one large frittata, use a 20cm square tin and bake for 35-40 mins. Cool and cut into 16 squares.