Mini Frittatas | Frittata Tartlets

~ Tandy

These mini frittatas are so easy to make and so versatile. You can substitute the vegetables you have at home that need using up. And pack them into your kids’ lunch boxes. Dave and I warmed them up slightly before enjoying as a snack.

Mini Frittatas
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When I first met Dave’s mum, all the adults called her grandma. I found this very strange as some of those adults were her children. And whereas it was not odd for her grandchildren to call her that, I followed Dave’s lead. He called her Mum, and so did I. I was not comfortable calling her by her first name given our age difference. And as she was not my grandparent, I refused to call her Grandma. Those titles were reserved for my actual grandparents. She once asked why I called her Mum, and I explained that it was a term of endearment and she was really happy about that. And she mentioned that I was her only daughter-in-law to call her Mum.

Today’s inspirational recipe from Lavender and Lime ♥ Mini Frittatas ♥ #LavenderAndLime Click To Tweet

As James and Mark are my step-children, they have always addressed me by my first name. So I felt very honoured when I was asked what Hannah should call me. I knew she would have an Ouma and a Granny or Grandma, and did not want to confuse her. And as Italian is one of my second languages, I chose to go with Nonna. So Dave and I are Dad and Tandy to the kids, and Grandpa and Nonna to Hannah. At 3 she is able to differentiate who is who, and uses first names tagged on to the titles. So, James is sometime Papa-James, and her mom is Mama-Babe as that is what James calls Carli. And the other day she called me Nonna-Tandy. But she has not worked out that Grandpa is James’s dad in the same way James is Hannah’s dad. And so Grandpa stays just as it is. Do you have grandchildren, and if so, what do they call you?

Mini Frittatas

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Mini Frittatas

Substitute the vegetables for mushroom, broccoli or anything else that needs using up
Recipe Category: Snacks
Makes enough for: 12 frittatas
All Rights Reserved: Adapted from Let's Cook page 26

Ingredients

  • 70 g proscuitto, cut to suit the muffin tin (optional)
  • 160 g baby tomatoes, cut in quarters and seeds removed *
  • 70 g feta, crumbled
  • 5 g basil leaves, chiffonade
  • salt and freshly ground black pepper to season
  • 6 eggs
  • 250 mls milk
  • 2 g Parmesan, grated

Method

  • Preheat the oven to 180° Celsius
  • Spray a 12 pan muffin tin and line with the proscuitto if using
  • Place the tomatoes, feta and basil into a mixing bowl and season to taste
  • Give a gentle stir to combine then divide the mixture between the muffin cups
  • Crack the eggs into a mixing jug and whisk to slacken
  • Add the milk, season to taste and then whisk to combine
  • Divide the mixture between the muffin cups then top each one with some of the grated cheese
  • Place into the oven and bake for 20 minutes
  • Remove from the oven and leave to cool for 5 minutes in the tin before removing

Notes

* you don't have to do this, but I recommend you do. Scrape them out with a teaspoon.
HINT:
Halve the recipe if you want to, and add water into the empty muffin cups until halfway full.
Inspiration published on Lavender and Lime September 22:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

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