Baby Frittatas with Roasted Vegetables
MAKES 24
PREPARATION 30 minutes
COOKING TIME 45 minutes
INGREDIENTS
500g parsnips, peeled and thinly sliced
2 leeks, finely sliced
Spray oil
10 eggs
1 cup cream
1 ½ cups milk
1 tablespoon fresh lemon thyme leaves
24 slices prosciutto
400g can Edgell Butter Beans, drained
Freshly grated parmesan cheese, for sprinkling
STEP 1
Peel and very thinly slice parsnips. Place parsnip slices in a baking dish, sprinkle leek over the top and spray well with oil. Season to taste with cracked pepper and salt. Bake in a preheated oven at 220ºC for 20 minutes, turning half way through cooking. Remove from oven and reduce temperature to 170ºC.
STEP 2
Whisk eggs, cream and milk. Stir in lemon thyme and season to taste.
STEP 3
Using 2 medium sized muffin trays, line each cup with a slice of prosciutto, easing in to cover base and sides.
STEP 4
Divide drained Edgell Butter Beans into each pan, placing them onto the prosciutto and top with roasted vegetables. Pour in egg mixture allowing a quarter of a cup for each one. Lightly sprinkle with parmesan.
STEP 5
Bake in the oven for 25 minutes or until set and lightly golden. Cool for 15 minutes in pans before carefully removing to cool completely.
TIP
Frittatas can be served warm or cold. Accompany with a good tomato relish and garnish with a small sprig of extra lemon thyme.
If you want a vegetarian option omit prosciutto and line the base of each muffin cup with a strip of baking paper. This aids the removal and cleaning of muffin trays.
