Party season is nearly here.
Now that Halloween is over, my thoughts are turning to the holidays. I know for many of you the party season begins with Thanksgiving and keeps going full strength until the New Year, but things have to kick off even earlier when you write a food blog 🙂 I’ve already been cooking for a while now in order to prepare for my annual recipe-fest during December. I’m going to attempt to post every day from 1st December to Christmas Eve – I managed it last year so I’ve set myself the same challenge again.
This recipe is a ‘taste’ of things to come next month. I’m going to concentrate on simple recipes that anyone can make, and which take as little time as possible. These salami frittatas fit the bill because they can be put together and cooked in minutes – ideal for unexpected guests. They are perfect for serving with drinks, and you can tailor the ingredients to what you have available.
I love the flavour imparted by the salami on the egg mixture, not to mention the tasty morsels hidden inside the little cups. I topped each frittata with a small basil leaf – these are optional but I do recommend using them if you can. They add a lovely freshness and also look pretty.
Ingredients – makes 8:
8 thin slices salami
- approx 2 tbsp finely diced black olives
- 2 sun-dried tomatoes, finely chopped
- approx 4 tbsp grated cheese
- 3 eggs
- 3 tbsp milk
- 8 small fresh basil leaves, optional, to serve
- Heat your oven to 200C/180C fan forced/390F.
- Spray 8 holes of a 12-hole muffin pan with a light coating of cooking spray.
- Press a salami slice into each of the prepared muffin holes.
- Divide the chopped olives, sun-dried tomatoes and cheese between the salami cups.
- Place the eggs and milk into a small jug and use a fork to whisk together.
- Carefully pour the egg mixture into the salami cups. (Don’t worry too much if a little of the egg goes outside the salami but do try to keep it inside so it looks neater.)
- Cook for about 12 minutes or until the egg mixture is golden.
- Remove from the oven and leave to sit for a couple of minutes before removing the frittatas from the pan. Depending on how fatty your salami is, you may want to dab each frittata on a piece of kitchen paper to remove any excess fat from the bottom.
- Just before serving, top the frittatas with basil leaves (if using).