Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas. Hello friends, so how are you today?
Fancy making some tasty snacks?
These individual frittatas are great served alfresco as a part of a picnic or packed into a lunchbox on a work day.
How To Make Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas:
Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas.
Muffin Tin Frittatas are a fun and practical take on the traditional Italian meal, with shallots, roast potatoes, turkey, and peas.
These flavour-filled little frittatas are ideal for a light lunch or a quick breakfast.
Tender turkey slices offer a delicious protein boost, while the sweetness of caramelised shallots melds nicely with the earthiness of roasted potatoes.
In addition to adding a splash of colour, bright green peas have a delicate taste that goes well with the these.
These individual frittatas, baked to golden perfection in a muffin tin, are a great option for meal prep or presenting at a brunch party because they are simple to make and portion.
A delicious culinary experience is ensured by the well-balanced combination of flavours and textures in every bite.
Makes: 6
Preparation time: 10 minutes | Cooking time: 30-35 minutes
You’ll Need:
- 150g roast potatoes, quartered
- 3 shallots, sliced into chunky rings
- 2 tbsp olive oil
- a pinch of dried herbs
- 5 eggs
- 30g freshly grated parmesan
- a handful of frozen peas
- 120g cooked turkey, chopped
- salt & freshly ground black pepper
You will also need a 6 hole muffin tin.
What To Do:
Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas:
- Preheat the oven to 180°C fan.
- Tip the shallots into a small roasting tin. Sprinkle over the herbs and season well with salt and pepper. Drizzle over half the olive oil, tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes, stirring half way through cooking, until they are just cooked through.
- Lightly beat the eggs in a jug then stir through two thirds of the parmesan and set aside.
- A few minutes before the potato and shallot are due out the oven, drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over. Slide into the oven to heat up.
- Remove the hot tin and the shallots from the oven. Quickly pour the egg mixture into the holes of the muffin tin, whilst the oil is still hot (this will help prevent sticking). Then divide the roast vegetables evenly between, spooning them in gently.
- Finally gently scatter over the peas and turkey, so the egg doesn’t spill out, they will be quite full. Sprinkle over the reserved parmesan.
- Slide the tin into the oven and bake for about 12 minutes until the egg has just set.
- When removed from the oven allow to cool in the tin for a few minutes or so, then slide a knife around to release.
- Serve warm or leave to cool to room temperature before storing in the fridge.
Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas:
So what do you think of this Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas recipe?
Do you also fancy making some?
Recipe and image courtesy of UK Shallot.
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Also above photo credits, Waitrose, Waitrose, Del Monte Europe, Lee Westcott for Davidstow®, UK Shallot, Love The Crunch and Canva.
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Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas:
Muffin Tin Frittatas With Shallots, Roast Potatoes, Turkey And Peas.
Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.
That sounds delicious! Pinned.
Author
Thanks for the pin 🙂