These little frittatas are bursting with the deep delicious flavours of mushrooms and garlic. They are easy to make and easy to store. The only slightly tricky part is getting them out of the tin. I've tried non stick tins, generous greasing of the tins and lining the bottoms. Still tricky. The most successful method was to line the tins with paper mini muffin cases and then carefully peel them off. They are definitely worth this little bit of effort though.
Ingredients - makes 12 to 14
125g chestnut mushrooms, finely chopped
1 small onion, finely chopped
1 garlic clove, very finely chopped
2 tbsp Parmesan, finely grated (for a vegetarian option use a finely grated strong cheddar suitable for vegetarians)
1 tbsp parsley, finely chopped
Salt and pepper
Mayonnaise (home made or bought)
Parsley to garnish
Mini muffin tin
Sauté the chopped mushrooms, onions and garlic in a couple of teaspoons of olive oil until soft and all the liquid has evaporated.
Heat oven to 190°c
Oil and line the muffin tin. Either put parchment paper circles in the tin or use mini paper cases.
Lightly beat the eggs and add the cooled mushroom mix, Parmesan, parsley and seasoning.
Spoon the mix into the lined tin.
Cook for 12 minutes until risen and golden
Cool slightly and then ease the mini frittatas out.
If serving within a few hours, mix a tablespoon of mayonnaise with a few drops of truffle oil and place a small dot and a parsley leaf on top of each frittata.
They keep happily overnight and are best served at room temperature.