Mini kalette leek and cheddar frittatas
Recipe by: Jordan Theodoros
Makes 6 x 12cm individual frittatas
- 160g Kalettes finely sliced, leaving a few to garnish
- 1 leek finely sliced
- 8 large eggs
- ¼ bunch parsley chopped
- 120g cheddar, grated
- 80g goats cheese
- 75g peas fresh or frozen
- 20g butter
- Salt and pepper to taste
Grease and line 6 x blini pans with baking paper and set aside.
Melt butter in a frypan and add the leeks and sauté for a few minutes. Add the sliced kalettes and sauté for a few minutes. Season with salt and pepper.
In a large bowl, add the eggs and whisk together. Add the cheddar, peas, parsley and kalette leek mix. Spoon into prepared moulds and then top with goats cheese and remaining kalettes. Bake at 190 for about 15minutes, until firm in the centre.
Serve hot or cold.