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Mini Pea Frittatas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe makes 8 frittatas but you can very easily double the quantities. You could also vary the filling if you wanted:) Though they are lovely just as they are:)

This recipe makes 8 frittatas but you can very easily double the quantities. You could also vary the filling if you wanted:) Though they are lovely just as they are:)

Ingredients

Serves: 8

Metric Cups
  • 6 medium eggs
  • 125 millilitres cream
  • seasoning (to taste)
  • 60 grams cheddar cheese
  • 1 bunch chopped chives
  • 2 tablespoons fresh chervil (or parsley chopped)
  • 188 millilitres frozen peas (or fresh)
  • 6 medium eggs
  • 4 fluid ounce cream
  • seasoning (to taste)
  • 2⅛ ounces cheddar cheese
  • 1 bunch chopped chives
  • 2 tablespoons fresh chervil (or parsley chopped)
  • 7 fluid ounce frozen peas (or fresh)

Method

Mini Pea Frittatas is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160C
  • Beat together eggs, cream, salt and pepper in a large jug. Stir in cheese, chives and chervil/parsley. Pour mixture into greased muffin tins, using a spoon to catch drips.
  • Sprinkle half the quantity of peas evenly over the eight frittatas.
  • Place in oven and cook for ten to fifteen minutes. Remove from oven, add remaining peas (they will be suspended on top and in mixture rather than drop to the bottom now).
  • Return to the oven for about another fifteen minutes, or until just set.
  • Remove from oven, leave to cool in tins for five minutes. They will shrink away from the edges a little and be easy to remove. Serve warm or room temperature.
  • Preheat oven to 160C
  • Beat together eggs, cream, salt and pepper in a large jug. Stir in cheese, chives and chervil/parsley. Pour mixture into greased muffin tins, using a spoon to catch drips.
  • Sprinkle half the quantity of peas evenly over the eight frittatas.
  • Place in oven and cook for ten to fifteen minutes. Remove from oven, add remaining peas (they will be suspended on top and in mixture rather than drop to the bottom now).
  • Return to the oven for about another fifteen minutes, or until just set.
  • Remove from oven, leave to cool in tins for five minutes. They will shrink away from the edges a little and be easy to remove. Serve warm or room temperature.
  • Tell us what you think