Mini frittatas

Name: Mini frittatas
Total time: 50 min
Ingredients: 300g of cooked sausage, chopped; 2 large potatoes, peeled and finely chopped; 1 apple, finely chopped; 1 lemon; 4 eggs; 60ml of milk; 30g of cheddar, grated; 50g of sultanas, optional; 1 pinch of salt; 1 pinch of black pepper

by Marcello Tully

Item 1 of 1

Snack
easy
12
50 minutes

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As an on-the-go breakfast or savoury snack, these mini frittatas are a clear winner. Marcello Tully works on the classic pairing of sausage and apple, adding potatoes for some sustenance and combining with a cheese and egg base. Adding sultanas adds a little extra sweetness to these bakes.

First published in 2015

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Ingredients

Metric

Imperial

300g of cooked sausage, chopped
2 large potatoes, peeled and finely chopped
1 apple, finely chopped
1 lemon
4 eggs
60ml of milk
30g of cheddar, grated
50g of sultanas, optional
1 pinch of salt
1 pinch of black pepper

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Equipment

12 muffin cases
12 hole muffin tin

Method

Place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender then drain in a colander

2 large potatoes, peeled and finely chopped

Peel and dice the apple and place in a bowl of cold water. Cut the lemon in half and squeeze the juice into the water - this will stop the apple turning brown

1 apple
1 lemon

In a bowl, whisk the eggs, milk and grated cheese until thoroughly combined

4 eggs
60ml of milk
30g of cheddar, grated

Add the cooked sausage, apples, sultanas and potatoes to the bowl and season with a pinch of salt and pepper. Mix gently until combined

50g of sultanas
300g of cooked sausage, chopped
1 pinch of salt
1 pinch of black pepper

Preheat the oven to 190°C/gas mark 5

Line a muffin tin with muffin cases. Divide the mix into the muffin cases and bake for 12-15 until cooked through. Serve warm

First published in 2015

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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