We Brits are a funny old bunch sometimes. We’re famous the world over for our non-stop commentary on the weather. The usual complaints being about the monochrome grey skies and light drizzle that were staples of a British summer. Well, in years gone by at least. The last few years have seen some incredible spells of hot, sunny weather. A far cry from the school holidays of my youth when sunshine never seemed to last for such extended periods. (I’m sure it did but memories can be rather selective, can’t they?).
So, against that mindset of “grey and dull” you know full well what’s going to happen when the sun does come out: we all go a little bit crazy. We are not designed to cope with 30°C temperatures and it shows. One good day of sunshine is all the excuse we need to get drunk, get sunburnt and get ourselves into a little bit of trouble. When I’m invited to someone’s house for a “barbecue” I tend to assume that food is going to play second fiddle to beer. I’m usually correct.
By way of a small confession, part of my approach to barbecues stems from the fact I think they’re an overrated way of cooking food. Or, depending on who is in charge of the grill, burning the outside of food whilst leaving the inside dangerously raw. If I can avoid a barbecue then I will.
For me, al fresco dining is at its best when everything is prepared in advance and ready to go. No excessive heat, no clouds of acrid smoke and, best of all, no grill to scrub afterwards. (Or, if you do want hot food, cook it in the kitchen instead). It’s why picnics still have a certain level of charm, wouldn’t you agree?
With that in mind – if you’re planning a picnic (or indeed any sort of summer dining) then why not up your game a little with these tasty Feta & Mint Frittatas? Admittedly the name is a little bit misleading, as these are baked in a muffin tin, rather than on the hob, but that doesn’t make them any less delicious. You could argue that they’re closer to a crustless quiche than a frittata – but I prefer the latter name.
These are pretty quick and easy to make. Indeed, almost all of the effort goes into chopping up the vegetables, so that’s nothing to complain about. The end result is rather lovely it has to be said. The sharp, salty flavour of the feta pairs beautifully with the freshness of the mint and the crunch of the peppers.
These little golden delights are perfect for scoffing in the sunshine – so why not make some while it lasts?
Oven-Baked Feta & Mint Frittatas
- Spray Oil
- ½ Red Pepper deseeded and chopped
- 3 Spring Onions trimmed and thinly sliced
- 3 Tomatoes deseeded and chopped
- 100 g Feta cheese crumbled
- 6 large Eggs
- 150 ml Semi-skimmed Milk
- 25 g Parmesan cheese grated
- 20 Mint Leaves finely chopped
- ½ tsp Freshly Ground Black Pepper
- Pre-heat oven to 180°C
- Lightly spray a 12-hole muffin tin with oil
- Divide the chopped pepper, spring onion and tomato between the sections of the muffin tin ensuring each compartment gets its fair share of each. Crumble the feta over the top of the vegetables in each section.
- In a separate bowl beat the eggs then add the milk, Parmesan and mint leaves. Mix well then pour into the muffin tin, again dividing it equally between each section.
- Bake in the oven for 25-30 minutes, until golden brown and fully set.
- Remove from the oven and allow to cool for a few minutes before removing from the tin.
- Enjoy warm or allow to fully cool before storing in an airtight container in the fridge.
|Estimated Values per Serving|
|of which Saturates||3||g|
|of which Sugars||3||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|