Over the Christmas period, there are lots of us that seem to have brought or cooked too much food. This muffin tin frittatas recipe is a great way to use up some of that excess!
We always try our best to make sure that nothing is wasted and use up our leftovers in as many dishes as we can. After all, if you’ve paid for it why waste it, to me that is just like throwing money away! On the blog, we have a couple of recipes that are popular around Christmas time such as this leftover turkey pie and this leftover turkey curry.
These muffin tin frittatas with shallots, roast potatoes, turkey and peas are the perfect way to use up some of that leftover Christmas dinner items such as turkey and potatoes. Plus they are super easy to make as you’ve done most of the hard work already!
- 150g roast potatoes, quartered
- 3 shallots, sliced into chunky rings
- 2 tbsp olive oil
- a pinch of dried herbs
- 5 eggs
- 30g freshly grated parmesan
- a handful of frozen peas
- 120g cooked turkey, chopped
- salt & freshly ground black pepper
- You will also need a 6 hole muffin tin
- Preheat the oven to 180°C fan.
- Tip the shallots into a small roasting tin. Sprinkle over the herbs and season well with salt and pepper. Drizzle over half the olive oil, tossing to cover the potatoes and slide into the oven to roast for 15-20 minutes, stirring half way through cooking, until they are just cooked through.
- Lightly beat the eggs in a jug then stir through two thirds of the parmesan and set aside.
- A few minutes before the potato and shallot are due out the oven, drizzle the rest of the olive oil into the holes of the muffin tin and brush well all over. Slide into the oven to heat up.
- Remove the hot tin and the shallots from the oven. Quickly pour the egg mixture into the holes of the muffin tin, whilst the oil is still hot (this will help prevent sticking). Then divide the roast vegetables evenly between, spooning them in gently.
- Finally gently scatter over the peas and turkey, so the egg doesn’t spill out, they will be quite full. Sprinkle over the reserved parmesan.
- Slide the tin into the oven and bake for about 12 minutes until the egg has just set.
- When removed from the oven allow to cool in the tin for a few minutes or so, then slide a knife around to release.
- Serve warm or leave to cool to room temperature before storing in the fridge.
Using a muffin tin to bake, these individual frittatas are great served alfresco as a part of a picnic or packed into a lunchbox on a workday. Alternatively, why not enjoy them fresh out of the oven for an easy Boxing day treat for the family, whilst you relax following the busy festive period.
This recipe has been provided by www.ukshallot.com. Check out there site for more great recipes.