Camembert and Broccolini Frittatas

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So I went to my first Victorian farm party on the weekend. A barbecue was on the menu, however I’d been trying – very, very hard to remain vegetarian for Lent. But I was determined not to announce this at the party – I didn’t want to appear precious! Nevertheless, I wanted to bring a substitute that was more interesting and substantial than a salad, something that I would enjoy. So the decision was made: camembert and broccolini frittatas. Here’s the recipe …

Camembert and Broccolini Frittatas

Small bunch broccolini, chopped into bite size chunks

6 eggs

300mL cream

2 spring onions, chopped

1T tarragon, chopped

1t rosemary, chopped

handful of grated parmesan

salt and pepper

100g camembert, sliced into 12 pieces

Method

  1. Preheat the oven to 180˚C fan bake.
  2. Grease a 12-hole muffin tin.
  3. Steam or microwave the broccolini until al dente.
  4. Whisk eggs in a large bowl. Then whisk in the cream.
  5. Stir in the spring onions, tarragon, rosemary, and parmesan. Add salt and pepper to taste.
  6. Spoon the mixture into the muffin tin.
  7. Top each frittata with a slice of camembert.
  8. Bake about 18 minutes, or until set.

When ready, remove from the oven, cool slightly, and turn out to serve. New tip for tricky removal of frittatas from non-stick bakeware: Use a silicon spatula to scoop your cooked treats out. This will help preserve your bakeware, and your baked treats!

 

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