Delicious served at room temperature or slightly warmed. These can be made a day in advance and reheated.
2 tbsp olive oil
6 large eggs
1 tsp baking powder
1 tbsp harissa paste
12 spring onions, sliced
150 g flat leaf parsley, finely chopped
150 g coriander, finely chopped
50 g dill, snipped with scissors
50 g chives, snipped with scissors
100g walnuts, chopped
30g dried cranberries, chopped
Preheat the oven to 160c fan. Line a roasting tin with baking parchment and brush with the olive oil.
Beat the eggs with the baking powder and add the harissa, spring onions, chopped herbs, cranberries and walnuts. Season with salt and pepper. Pour the egg mixture into the prepared roasting tin and bake for 35-40 minutes. Once cooked, allow to cool, then remove from the pan using the baking paper. If serving immediately, cut into 30 squares or wrap in paper and store in the fridge until ready to use.
Herb frittata canapé
Ingredients
- 2 tbsp olive oil
- 6 large eggs
- 1 tsp baking powder
- 1 tbsp harissa paste
- 12 spring onions finely sliced
- 150 g parsley finely chopped
- 150 g coriander finely chopped
- 50 6 dill snipped with scissors
- 50 g chives snipped with scissors
- 100 g walnuts chopped
- 30 g dried cranberries chopped
Instructions
- Preheat the oven to 160c fan. Line a roasting tin with baking parchment and brush with the olive oil.
- Beat the eggs with the baking powder and add the harissa, spring onions, chopped herbs, dried cranberries and walnuts. Season with salt and pepper. Pour the egg mixture into the prepared roasting tin and bake for 35-40 minutes.
- Once cooked, allow to cool, then remove from the pan using the baking paper. If serving immediately, cut into 30 squares or wrap in paper and store in the fridge until ready to use.
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