Prep Time: 8mins - Cook Time: 12mins - Makes 12
These mini frittatas make easy canapés. A delicious mix of eggs, cream chicken sausage and smoky chorizo.
5 Chicken Italia Chipolatas, chopped into small pieces
4 large Free Range Eggs
75ml Double Cream
2 tbsp Plain Flour
4 tbsp Parmesan Cheese, grated
50g Chorizo, diced
Method:
- Preheat the oven to 180°c/fan 160°c. Generously grease a 12 whole muffin tin with butter.
- Place a large frying pan onto a medium heat, add the diced chorizo, once oils start to release, add the chopped chicken sausage, cook for 5-6 minutes until cooked through.
- Whisk together the eggs, cream and flour. Add the grated parmesan and cooked sausage and chorizo.
- Divide the mixture between the 12 holes, then place in the oven to bake for 12 minutes, until risen and golden.
- Leave to cool for a couple of minutes before carefully removing from the tin.
| Nutritional Information | Per 100g | Per Frittata |
|---|---|---|
| Energy | 1022kJ/246kcal | 460kJ/111kcal |
| Fat | 17g | 7.7g |
| of which Saturates | 8.1g | 3.6g |
| Carbohydrate | 5.0g | 2.3g |
| of which Sugars | 0.6g | 0g |
| Protein | 18g | 8.1g |
| Salt | 1.2g | 0.55g |