3 June 2014 / No Comments
It’s just a quickie 🙂
A recipe that has waited a long time to finally be posted. No need for the overlong description – everyone must know frittata and this is it’s mini version.And it’s a green version too 🙂 Super delicious Italian dish, perfect for a stress-free lunch.It will also wow your guests at a summer party or a BBQ.Ohhhh yes!
2 tbsp fresh dill
30 g butter
1.Steam or boil the potatoes and broccoli(separate).Leave to cool down. Cut the potatoes in halves and slice, chop the broccoli into chunks.
2. Preheat the oven to 190C/170 FAN/GAS 5
3. Wash the spinach and trim off any thick stalks, chop and place in a pan.Cook until the spinach is wilted.Add butter and stir until the spinach is glistening.Drain it well and let it cool.In a bowl beat the eggs, add potatoes, broccoli, spinach and dill.Add salt and pepper and mix. Grease a muffin tray or use muffin cases, eventually parchment paper cut into squares. Spoon the mixture into each mold.
4.Bake for 25-30 minutes.