Mini Ricotta and Basil Frittatas

Frittatas originated in Italy and have to be the easiest egg dishes to make. And, you don’t have to flip the eggs like one has to for an omelette. Frittatas are a fool proof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers). Eggs provide protein, vitamin B12, Riboflavin and phosphorus, Lutein and Folate. This recipe hails from the Australian magazine Table.

Makes 12
1.5 tablespoons dried breadcrumbs
500g fresh ricotta
125g creamy feta
2 eggs
1 cup basil leaves, chopped

Preheat oven to 180c. Lightly oil (1/3 cup capacity) muffin pan. Spread breadcrumbs evenly over base of each hole. Place ricotta and feta in a bowl and beat with an electric mixer until smooth and creamy. Add eggs and beat briefly to combine. Add basil, season to taste and mix well to combine.

Pour mixture evenly into prepared muffin pan and cook in the oven for 30 minutes, until firm and lightly golden in color. Cool in pan for 5 minutes, then use a knife to transfer onto a wire rack. Serve at room temperature.

The Culinary Chase’s Note: These little beauties make for a great appetizer or a perfect brunch. Click here for more frittata recipes.