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2021-04-15

SAMFA Mushroom and Goat’s Cheese Frittata Cups

Makes 12 Frittata cakes


| SA Mushroom Farmers Association

Ingredients:

12 XL free-range eggs
100g softs goat’s cheese / chevin
250g portabellini mushrooms, sliced
1 small onion, finely diced
100g kale, roughly chopped
Extra virgin olive oil
Salt and pepper, to taste

Method:

Preheat oven to 180°C.
Lightly spray a 12 cup capacity cupcake tin with non stick olive oil spray.

In a large frying pan heat a drizzle of olive oil.
Fry the onion until soft.
Add the mushrooms and cook until golden brown.
Add the kale and cook until slightly wilted.
Season everything well.
Remove from the pan and set aside to cool.

In a large bowl whisk together the eggs and season well with salt and pepper.

Divide mushroom mixture between the cupcake cups.
Evenly distribute little nuggets of the goat’s cheese.

Pour in the whisked eggs.

Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.

Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.


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