Quick & Easy

Leek and parmesan mini frittatas

Perfect for school lunches, picnics or after-school snacks and equally delicious hot or cold, these mini leek and parmesan fritters will always satisfy hungry mouths.
leek and parmesan mini frittatas
20 Item



1.Preheat oven to 180ºC/350ºF. Oil 20 holes of 24-hole (1-tablespoon/20ml) silicone mini muffin pan.
2.Melt butter in medium frying pan; cook leek, stirring, about 10 minutes or until leek softens. Cool.
3.Lightly whisk eggs in medium bowl, stir in leek and remaining ingredients; pour mixture into pan holes. Bake about 20 minutes. Stand frittatas in pan 5 minutes before turning, top-side up, onto wire rack to cool.

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