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Simple frittata tarts
Simple frittata tarts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 3 small wholemeal pita breads
  • 18.20 gm olive oil
  • 1 leek, quartered lengthways, washed, thinly sliced
  • 100g diced bacon
  • 1 large zucchini, diced
  • 270g can corn kernels, drained
  • 125.00 ml grated tasty cheese
  • 6 eggs, lightly beaten
  • Cherry tomatoes, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Grease a 6-hole Texas muffin pan. Cut 3 rounds from bread using a 13cm round cutter or small plate. Split each round in half and gently press them into the muffin pan.
  • In a frying pan over medium heat, sauté leek, bacon, and zucchini in oil until leek is soft and lightly golden, for about 6 to 7 minutes. Transfer the mixture to a bowl and let it cool.
  • Combine corn, cheese, and eggs with the leek mixture, stirring until well mixed. Spoon the mixture into muffin holes and bake for 25 minutes or until set. Allow to cool in the pan for 5 minutes before serving.
  • Garnish with fresh tomatoes and crisp salad greens.

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