Oil
100g Danish salami, chopped
1/2 cup (60g) grated tasty cheese
1/2 cup (60g) frozen peas
1/2 cup (125ml) cream
6 eggs
Salt & freshly ground pepper, to season
Preheat oven to 180°C. Brush a 6 x 200ml Texas muffin pan with oil.
Combine salami, cheese, and peas in a medium bowl. Divide mixture evenly between holes in muffin pan.
Use a fork to whisk cream and eggs together in a medium jug. Season with salt and pepper. Pour evenly over salami mixture. Bake for 25 minutes, or until puffed, golden and set in the middle.
Cool slightly, then remove from pan. Cool on a wire rack if not eating immediately.
These little egg frittatas packed with salami, cheese and peas make the perfect lunch box snacks for the kids.
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