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
35M

Ingredients

Method

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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