Easy cheese and leek mini frittatas recipe

Posted in Recipes.
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  • Makes : 15
  • Prep time : 4 hrs 47 mins 21 secs
  • Cooking time : 4 hrs 47 mins 21 secs

My sandwich naysayer of the family loves these bite sized morsels of cheesy frittata goodness – and I’m sure plenty of other kids out there will too!

Don’t be scared off by the leeks! When cooked, this vegetable turns into a lovely caramelised sweet version of itself – and paired with sharp parmesan, it’s a winning tasty combination for the lunch box. For this recipe you will need a mini cupcake pan (preferably silicone, or you can persevere with metal as I did here, they’re just a little more challenging to get out).

Easy cheese and leek mini frittatas recipe

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Ingredients

  • 10g butter
  • 1 small leek (around 200g), sliced thinly
  • 3 eggs
  • ½ cup of cream
  • ½ cup grated parmesan cheese
  • ¼ cup of finely chopped fresh chives

Method

Step 1: Preheat the oven to 160°C. Give your mini cupcake tray a really good spray with spray oil – you don’t want to risk anything sticking!

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Step 2: Melt the butter in a medium sized frying pan and gently cook the sliced leek over medium heat, stirring for around 10 minutes or until soft and slightly golden. Set aside to cool.

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Step 3: Lightly beat the eggs using a whisk in a medium sized bowl.

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Step 4: Add the cooled leek and remaining ingredients to the beaten eggs. Stir to combine.

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Step 5: Pour the mixture into the mini cupcake holes. There’s no avoiding a bit of mess – sad but true. Bake for 20 minutes.

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Step 6: Let the cooked frittatas sit in the tin for five minutes before turning out onto a wire rack to cool.

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This recipe yields around 15 mini frittatas, depending on the size of your tin!

Make sure to browse our recipe archives for more great meal ideas and treats to try.

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  • Makes : 15
  • Prep time : 4 hrs 47 mins 21 secs
  • Cooking time : 4 hrs 47 mins 21 secs

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