Name: These Mediterranean mini frittatas will be the hit of your next gathering
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 12 thin slices prosciutto; 500g fresh ricotta; ¾ cup shredded parmesan; 2 eggs, lightly beaten; ½ cup drained, Tuscan antipasto mix, chopped; 2 green spring onions, finely chopped; 1/3 cup finely chopped fresh parsley; Spicy tomato relish, mixed salad leaves and cherry tomatoes, to serve

These Mediterranean mini frittatas will be the hit of your next gathering

Got friends coming around? Try these delicious - and easy! - snacks!

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Serves 12

Prep

20M

Cook

25M

Total

45M

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TIP! Cooked frittatas can be made up to two days ahead. Keep, covered, in the fridge. Reheat, covered loosely with foil, in a moderate oven (180C) until hot.

Ingredients

12 thin slices prosciutto

500g fresh ricotta

¾ cup shredded parmesan

2 eggs, lightly beaten

½ cup drained, Tuscan antipasto mix, chopped

2 green spring onions, finely chopped

1/3 cup finely chopped fresh parsley

Spicy tomato relish, mixed salad leaves and cherry tomatoes, to serve

Method

Grease a 12-hole muffin pan (1/3-cup capacity). Line each hole with a slice of prosciutto.

Place ricotta, ½ cup parmesan, eggs, antipasto mix, onions and parsley in a large bowl. Mix well. Season with pepper. Divide evenly among holes. Sprinkle with remaining parmesan.

Cook in a moderate oven (180C) for about 25 minutes, or until golden and filling is set. Remove. Stand in pan for 5 minutes.

Serve warm with relish, salad leaves and cherry tomatoes.