Mini frittatas

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As an on-the-go breakfast or savoury snack, these mini frittatas are a clear winner. Marcello Tully works on the classic pairing of sausage and apple, adding potatoes for some sustenance and combining with a cheese and egg base. Adding sultanas adds a little extra sweetness to these bakes.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • 12 muffin cases
  • 12 hole muffin tin

Method

1
Place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender then drain in a colander
2
Peel and dice the apple and place in a bowl of cold water. Cut the lemon in half and squeeze the juice into the water - this will stop the apple turning brown
3
In a bowl, whisk the eggs, milk and grated cheese until thoroughly combined
4
Add the cooked sausage, apples, sultanas and potatoes to the bowl and season with a pinch of salt and pepper. Mix gently until combined
5
Preheat the oven to 190°C/gas mark 5
6
Line a muffin tin with muffin cases. Divide the mix into the muffin cases and bake for 12-15 until cooked through. Serve warm
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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