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Mini Roasted Vegetable Frittatas

A recipe from the Good Food collection.

Ingredients

Mini Roasted Vegetable Frittatas
Mini Roasted Vegetable Frittatas
4 tablespoons olive oil
3 French shallots, thinly sliced
3 garlic cloves, crushed
4 slender eggplants (aubergines), cut into 5 mm (¼ inch) slices
2 zucchini (courgettes), cut into 5 mm (¼ inch) slices
2 red capsicums (peppers), seeded and cut into 2–3 flat pieces
2 tablespoons finely chopped mint
1 handful basil, torn into small pieces
8 eggs
125 ml (4 fl oz/½ cup) cream
pinch of ground nutmeg
25 g (1 oz/¼ cup) grated Parmesan cheese
mint leaves, extra, to garnish 

Method

  1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease 24 × 5 cm (2 inch) non-stick tart holes. Heat the oil, shallots and garlic in a small saucepan over low heat for 1–2 minutes, or until just soft. Remove from the heat. Put the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with the hot oil. Roast the vegetables for 10 minutes, then turn and cook for another 10 minutes, or until golden.
  2. Put the capsicum strips, skin-side-up, under a hot grill (broiler) until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2 × 1 cm (¾ × ½ inch) strips, then transfer to a bowl.
  3. Remove the vegetables from the oven. Reduce the temperature to 180°C(350°F/Gas 4). Cut the vegetables into 2 × 1 cm (¾ × ½ inch) strips and add to the bowl. Add the mint and basil, season and mix well.
  4. Beat the eggs, cream, nutmeg and Parmesan together in a large bowl and season with salt and pepper.
  5. Fill each tart hole one-third full of assorted pieces of vegetable mixture. Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Transfer to the oven and bake for about 15 minutes, or until golden and set. The frittatas will rise a lot during cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Top with a mint leaf and serve warm or cold.
Main ingredient:
Eggplant, Zucchini, Eggs
Cuisine:
Italian
Course:
Starter/Entree, Snacks

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