This week, with the season for Christmas parties upon us, Roy has had many requests to ‘bring a plate’ to share with his friends. Of course, Roy loves to cook, and he has many recipes to choose from, but he had recently been asked to bring a plate to a party where there was only to be vegetarian food, and fish dishes. He remembered some little frittata’s he had made some time ago, which were absolutely delicious, and perfect for the occasion. So this week, Roy Creates Delicious Dill And Brie Frittatas.
You Will Need:
- 6 eggs
- ¼ of a cup of thickened cream
- 2 teaspoons of wholegrain mustard
- 1 tablespoon of fresh dill, finely chopped
- ¼ of a cup of self raising flour
- Salt and pepper to taste
- A small wheel of brie
- Smoked salmon to garnish (if desired)
Method:
- Liberally spray 2 frittata tins (rather like muffin trays, but with rounded holes) with cooking oil and preheat the oven to 180 degrees
- In a bowl, whisk together the eggs, cream, mustard, dill, flour and salt and pepper
- Chop the brie into small pieces (about 50 pieces is fine) and divide between the tins (You want to spread the brie between every frittata, and Roy made about 30 frittatas)
- Divide the egg and cream mix between the trays
- Bake for 12 to 15 minutes, or until the frittatas are slightly puffed up, golden and smell delicious
- You can serve these warm, or cold. Roy chose to top his frittata’s with a slice of smoked salmon, but they’re delicious as is too!