Mini frittatas
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.
Ingredients
- 300g of cooked sausage , chopped
- 2 large potatoes , peeled and finely chopped
- 1 apple , finely chopped
- 1 lemon
- 4 eggs
- 60ml of milk
- 30g of cheddar , grated
- 50g of sultanas, optional
- 1 pinch of salt
- 1 pinch of black pepper
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 large potatoes , peeled and finely chopped
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
- 50g of sultanas
- 300g of cooked sausage , chopped
- 1 pinch of salt
- 1 pinch of black pepper
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
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Mini frittatas
