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Tuesday, January 27, 2015

Salami and ricotta frittata cups

Salami and ricotta frittata cups -> Recipe In Article


6 regular tortillas
100g thin salami slices
½ cup fresh ricotta
6 cherry tomatoes, halved
6 eggs, lightly beaten
½ cup cream
2 tablespoons chopped parsley
salad leaves, to serve


1. Preheat oven to moderate, 180°C. Lightly grease a ¾-cup, 6-hole Texas muffin pan.

2. Line recesses with tortillas, folding to fit. Bake 5 minutes, until lightly golden.

3. Place a slice of salami in base of each case (to create a seal). Divide ricotta and cherry tomatoes evenly among cases.

4. In a large jug, whisk eggs, cream and parsley together. Season to taste. Fill
cases evenly with egg mixture.

5. Bake 25-30 minutes, until set. Set aside to cool in pan for 5 minutes. Serve with salad.


You can replace tortillas with Lebanese bread, gluten-free wraps or doubled-over mountain bread.

Try changing the fillings and use ham and mushroom, ricotta and spinach or peas.

These are great for lunchboxes or picnics.

You could make these into 12 mini-cups in a regular-sized muffin pan, reducing cooking time to 15-20 minutes.


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