One of my favorite ingredients ever is the simple egg.
There are so many things you can do with it.
From a perfectly cooked soft boil egg to a yummy omelet.
I really enjoy making frittata in cupcake tins.
They are great for brunch.
Chanterelle and spring onion frittata
Makes 10
1 teaspoon butter
1 cup chanterelles, cleaned
1 spring onion, thinly sliced
salt
pepper
butter for the cupcake tins
8 large eggs
1/2 cup cream
1/4 cup parmesan
Melt the butter in a pan and saute the chanterelles until they get golden.
Add the spring onions and saute until soft.
Season with salt and pepper.
Heat the oven to 300F, 180C.
Butter the cupcake tins.
Beat together eggs, cream, salt and pepper and pour the mixture into 10 cupcake tins.
Fill them up 3/4.
Add chanterelles, spring onions and parmesan.
Bake for about 10-12 minutes or until set and golden.
Serve warm.
Photo by Colin Cooke
Enjoy!
Caro Paul,
Thanks for your version of a frittata. I normally add nothing to the eggs. Have to try your version. Importante: that the eggs are "freshly found". Bacione, Ingrid in Umbria
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Posted by: Rikke | September 14, 2009 at 09:38 AM
I too am a huge fan of eggs & individual serving sizes. I make fritattas all the time but haven't tried in muffin tins yet. Can't wait to try this. Sounds delicious. Thanks for sharing!
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Posted by: Fri | September 15, 2009 at 01:44 AM
Beautiful photos and such a delicate little frittata! I love the little bottles of milk and cream. Using small tart pans or a muffin tin is wonderful -- definitely a faster cook time for om-nomming sooner!
Posted by: jaunty magpie | September 15, 2009 at 02:09 PM
Hello from Helsinki / Finland !
These look wonderful and surely taste as wonderful - will be on our breakfasttable next weekend !
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A delicious recipe, but the baking temperature seems low for not setting up the eggs a little first. Perhaps I messed something up, but when I baked them for 12 minutes they were hardly set around the edges at all. I ended up baking them for an additional 10 minutes at 350F which was perfect.
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