This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!
These are frittatas in little tart form – they make a delicious lunch with a salad and some chutney. Choose from either bacon or smoked salmon flavour.
- 2 tsp olive oil or butter, for greasing
- 1 tsp olive oil or butter
- 2-3 spring onions, thinly sliced (reserve about 2 Tbsp of thinly sliced green part)
- 2 tsp chopped thyme or rosemary
- 2 rashers lean (e.g. shoulder or middle) bacon, diced or 100g hot smoked salmon
- 3-4 cups thinly sliced spinach, silverbeet or kale leaves
- 8 free-range eggs
- ¼ cup natural, unsweetened Greek yoghurt
- ½ tsp salt
- 2 cups diced roast butternut or pumpkin
- 6 cherry tomatoes, cut in half
- 50g feta
- Side salad
- Tomato chutney
- Preheat oven to 180°C and grease a 12-hole medium or large muffin tin with olive oil/butter. Bring a half kettle of water to the boil.
- Heat olive oil/butter in a small fry-pan on medium heat. Cook spring onion, thyme/rosemary and bacon (if using) for a few minutes. Place spinach in a heatproof bowl and pour over boiling water to cover. Leave for about 2 minutes then drain well, squeeze out as much excess water as you can, and finely chop.
- In a large bowl, whisk eggs with yoghurt, spinach, spring onion mixture and salt until well combined. Pour into a jug (this will make it much easier to pour into muffin tins).
- Divide mixture equally between muffin tin holes, being careful not to overfill – it should come up no more than three-quarters of the way. Top each with some pumpkin, smoked salmon (if using instead of bacon), and a cherry tomato half. Crumble feta on top and sprinkle with reserved green spring onion. Grind over black pepper. Bake for 18-20 minutes until egg is set. Allow to cool in the tin for a few minutes before using a knife to cut around and separate from the edges of the muffin tin and life them out.
- Serve warm (see tip) or cold with a side salad and, if you like, a teaspoon of tomato chutney on the side. If not eating immediately, allow to cool before storing in an airtight container in the fridge where they'll keep for up to 3 days.
- This recipe can easily be halved if you only want to make 6 fritartlets (3 portions)
- Reheat in the microwave for 30 seconds or in a 150°C oven for 5 minutes