Brie & Dill Mini Frittatas
Ingredients:
- Canola cooking spray
- 6 eggs
- 1/4 cup Thickened Cream
- 2 teaspoons wholegrain mustard, optional
- 1 tablespoon finely chopped fresh dill
- 1/4 cup self-raising flour
- Salt and pepper, to taste
- 1/2 x 200g South Cape Brie
- Extra fresh dill, to garnish
Method:
Generously spray 2 x12-hole round based non-stick patty pans or mini muffin pans (about 1 1/2-tablespoon capacity) with canola cooking spray.
Place eggs, cream, mustard, dill and flour in a medium bowl. Season with salt and pepper. Whisk to combine.
Transfer mixture to a jug and pour evenly into prepared pan holes. Cut South Cape Brie into 48 small pieces. Place two pieces in each pan hole.
Bake in a moderate oven 180C (160C fan forced) for 12-15 minutes, or until puffed and golden.
Transfer to a serving plate and serve warm or cold. Garnish with extra dill if desired.
These mini frittatas also taste great flavoured with chives and South Cape Camembert. Top with a little sour cream and snipped chives to serve.
Makes: 24
Recipe as featured in New Idea and Thats Life! Simply Christmas Roadshow 2009.
