We are making some changes to the website over the next few months
less than 30 mins
30 mins to 1 hour
Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.
Add to favourites
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
Whisk the eggs with the cream and plenty of salt and freshly ground black pepper. Add the herbs, spring onions, parmesan, and then mix again.
Grease a bun tin with butter and pour in the mixture. Do not overfill the tray, as the egg mixture will soufflé slightly. Cook for 20-25 minutes when the frittatas should be firm.
Cool the frittatas on a cooling rack whilst cooking the remaining batches.
Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.
Serve the frittatas with the chunky tomato salsa.
Are there good and bad sugars?