Recipe

Mini Frittata Muffins & Ajillo Mushrooms

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Mini Frittata Muffins & Ajillo Mushrooms

Mini fritattas made with shiitake mushrooms, cherry tomatoes and spinach, wrapped in smoked ham and baked in a muffin tin. Accompanied by spanish style Ajillo mushrooms pan-fried on high heat with chilli flakes, sherry and paprika.




Ingredients to serve 2

  • 60g x shiitake mushrooms - slice finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 50g x swiss chard - roll up and slice finely
  • 4 x eggs (from your pantry)
  • 40ml x coconut milk
  • 1 tbsp x almond flour
  • 50g x cherry tomatoes - halve
  • 1/4 x onion - peel and chop finely
  • 6 slices x smoked ham
  • 200g x button mushrooms
  • 1 1/2 tbsp x sherry
  • 1 tbsp x lemons - halve and juice
  • 1/4 tsp x chilli flakes
  • 1/8 tsp x paprika
  • 1 tbsp x fresh parsley - chop finely
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 120g x shiitake mushrooms - slice finely
  • 8 cloves x garlic - crush, peel and chop finely
  • 100g x swiss chard - roll up and slice finely
  • 8 x eggs (from your pantry)
  • 75ml x coconut milk
  • 2 tbsp x almond flour
  • 100g x cherry tomatoes - halve
  • 1/2 x onion - peel and chop finely
  • 12 slices x smoked ham
  • 400g x button mushrooms
  • 3 tbsp x sherry
  • 2 tbsp x lemons - halve and juice
  • 1/2 tsp x chilli flakes
  • 1/4 tsp x paprika
  • 2 tbsp x fresh parsley - chop finely
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Pre-heat oven to 200⁰C.

Step 2

Place a few glugs of olive oil in a large pan on medium to high heat. Sauté the onions in the hot oil for 4 or 5 minutes until soft. Turn the heat down to medium and add HALF the garlic and mushrooms and cook for a further 5 minutes. Remove from stove and set aside.

Step 3

To make the frittata batter, beat the eggs, coconut milk, almond flour, salt and pepper in a bowl. Add the mushroom mixture and the spinach and stir to combine.

Step 4

Oil the muffin tin and place slices of smoked ham around the sides and across the bottom of each cup making sure that you don’t leave any spaces. Now spoon in the frittata batter and top each muffin with a few cherry tomatoes.

Step 5

Bake in the oven for 20 minutes, turning the tray around at the halfway point. Let the muffins cool in the tin for a few minutes before serving.

Step 6

To make the Ajillo mushrooms, heat a few glugs of olive oil in a pan on high heat. Sauté the button mushrooms in the hot oil for 2 minutes, stirring constantly. Then lower the heat to medium and add the sherry, lemon juice, chilli flakes, paprika, salt, pepper and HALF the garlic. Cook for about 5 more minutes , then remove from stove and keep warm.

Step 7

To serve, divide the frittata muffins between the plates and serve a portion on Ajillo mushrooms on the side scattered with parsley.



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