FOOD

These Mediterranean mini frittatas will be the hit of your next gathering

Got friends coming around? Try these delicious - and easy! - snacks!
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TIP! Cooked frittatas can be made up to two days ahead. Keep, covered, in the fridge. Reheat, covered loosely with foil, in a moderate oven (180C) until hot. 

Ingredients

Method

1.

Grease a 12-hole muffin pan (1/3-cup capacity). Line each hole with a slice of prosciutto. 

2.

Place ricotta, ½ cup parmesan, eggs, antipasto mix, onions and parsley in a large bowl. Mix well. Season with pepper. Divide evenly among holes. Sprinkle with remaining parmesan.

3.

Cook in a moderate oven (180C) for about 25 minutes, or until golden and filling is set. Remove. Stand in pan for 5 minutes. 

4.

Serve warm with relish, salad leaves and cherry tomatoes.

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