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Green Herb Frittatas with Chunky Tomato Salsa

Individual herb-flecked frittatas served with a fresh, chunky tomato and basil salsa perfect for snacks or appetizers.

VegetarianAppetiserGluten FreeSalsaEggs

Estimated Nutrition

Per Serving Total
Calories 107.6 kcals 2582.4 kcals
Carbohydrates 1.8 grams 42.8 grams
Fat 9.6 grams 230.2 grams
Protein 3.7 grams 88.6 grams
Cook Time
25 mins
Produces
24 pieces
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tsp
Sun-Dried Tomato Paste
Dairy
8
piece
Eggs
free-range
350
ml
Double Cream
110
g
Parmesan
grated
Liquids
1
tbsp
Lime Juice
NutsSeeds
2
tbsp
Parsley
2
tbsp
Chives
1
tsp
Sea Salt
flaked
1
tsp
Black Pepper
freshly ground
1
tbsp
Flat leaf Parsley
chopped
1
tbsp
Basil
fresh, roughly torn
OilsFats
3
tbsp
Extra Virgin Olive Oil
Vegetables
3
piece
Spring Onions
very finely sliced
5
piece
Plum Tomatoes
seeded and roughly chopped
1
piece
Red Onion
small, very finely chopped

Steps

  • Preheat the oven to 180°C.
  • Whisk eggs with cream, salt, pepper, herbs, spring onions, and parmesan.
  • Pour mixture into a greased bun tin without overfilling.
  • Bake for 20 to 25 minutes until the frittatas are firm.
  • Cool the frittatas on a rack while finishing remaining batches.
  • Combine all salsa ingredients in a bowl and season well.
  • Serve the frittatas alongside the chunky tomato salsa.