IF you take packed lunches to work, you’re bound to know how quickly you can become fed up with the same old sandwiches.
These frittatas are absolutely delicious and make a real change for lunchtime. They can be prepared in advance and eaten either hot or cold.
The only problem is they are so delicious they might not last long enough for tomorrow’s lunch!
Thanks to ukshallot.com for today’s delicious recipe.
150g baby new potatoes, quartered
3 shallots, sliced into chunky rings
Pinch of dried herbs
Salt & freshly ground black pepper
2 tbsp olive oil
30g freshly grated Parmesan
A handful of frozen peas
2 slices of ham, chopped
Preheat oven to 200°C/180°C fan/gas 6. Tip potatoes and shallots into a small roasting tin. Sprinkle over herbs and season well with salt and pepper. Drizzle over half of olive oil, tossing to cover potatoes. Slide into the oven to roast for 15-20 minutes – stirring halfway through – until they are just cooked through.
Lightly beat eggs in a jug, then stir through two thirds of Parmesan and set aside. A few minutes before potato mix is due out the oven, drizzle the rest of olive oil into muffin tin and brush well all over. Slide into oven to heat up.
Remove potato mix from oven. Pour egg mixture into the muffin tin, while oil is still hot (this will help prevent sticking). Then divide vegetables evenly between, spooning in gently.
Gently scatter over peas and ham, so egg doesn’t spill out. They will be quite full. Sprinkle over remaining cheese.
Bake for about 12 minutes until egg has just set. When removed from oven allow to cool in tin for a few minutes or so, then slide a knife around to release.
Serve warm or leave to cool to room temperature before storing in fridge.