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
2 spring onions, chopped
1T tarragon, chopped
1t rosemary, chopped
handful of grated parmesan
salt and pepper
100g camembert, sliced into 12 pieces
- Preheat the oven to 180˚C fan bake.
- Grease a 12-hole muffin tin.
- Steam or microwave the broccolini until al dente.
- Whisk eggs in a large bowl. Then whisk in the cream.
- Stir in the spring onions, tarragon, rosemary, and parmesan. Add salt and pepper to taste.
- Spoon the mixture into the muffin tin.
- Top each frittata with a slice of camembert.
- 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!