Posted by kathryn in Gluten-free, Eggs and Dinner parties

While the photo is not brilliant, these were really good – little bite sized morsels packed full of flavour. At one point I thought there was going to be a fight over the last three – good manners won out in the end, but there was a fair bit of “well I’ve only had one, how many have you had?” going on. While fights can spoil the mood of any dinner party, it is lovely when your guests enjoy something that much !

These are adapted from the latest Delicious magazine (December / January, number 56) and are really easy to make. Again , I made the frittata ahead, let it cool down, cut out the individual disks and put them in the fridge in an airtight container. I made the whole frittata in a large baking tray that’s about 31cm by 33cm, which I greased and then lined with baking paper.

The Delicious magazine recipe used a home-made eggplant relish, but to save time, I bought some onion marmalade ( Mick’s Fine Foods Onion Marmalade ). I also used a combination of coriander, chives and mint, instead of the original plain coriander.

Mini herb frittatas with onion marmalade

• 2 cups of firmly packed mixed herbs (I used coriander, chives and mint), finely chopped
• 12 eggs
• Onion marmalade (I used about half the jar)
• Extra coriander leaves to garnish

Preheat the oven to 160°C. Prepare the baking tray as above.

Scatter the herbs evenly over the base of the baking tray. Whisk the eggs and season with salt and pepper, then pour gently over the herbs and place in the oven. Cook for about 20 – 25 minutes, or until set and very lightly browned. Put aside to cool.

Remove from the pan and then cut out 24 discs using a 5.5cm round pastry cutter (these can be stored in an airtight container until just before your guests arrive). Finish by topping with a small amount of onion marmalade and a sprinkling of coriander.

See the full dinner party menu here .

Technorati tags: canapes , finger food , dinner parties , frittata

29 December, 2006