Denise says:
- With all the flavours of Italy this savoury frittata cooked inside a ramekin will become your new ‘go to’ quick family recipe. Using essentially store cupboard ingredients they look as delicious as they taste.
- These individual parev lokshen frittata can be enjoyed hot, cold or warm – so perfect for Shabbat, Yom Tov, picnics and alfresco informal dining.
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Makes: 12
Ingredients:
- 150g Manischewitz medium egg noodles
- ~
- 75g cherry tomatoes- roughly chopped
- 6 eggs – lightly whisked
- 3 spring onions – roughly chopped
- 3 cloves garlic – peeled and finely chopped
- 2 tablespoons fresh basil -roughly chopped
- 2 teaspoons dried mixed herbs
- 50ml Gefen Oat creamer or soya milk /cream
- Salt and freshly ground black pepper
- Garnish: Sprigs of fresh basil leaves, dusting of black pepper
Method
- Cook the medium egg noodles in boiling water for about 5 minutes, drain and transfer to a large mixing bowl.
- Add all the other ingredients and mix well.
- Preheat the oven to 180C/ 350F/ Gas mark 4.
- Line the inside and sides of 12 ramekins with spray oil and baking parchment paper.
- Divide mixture evenly between each ramekin.
- Bake for 30 minutes or until the inside is set and golden.
- Use a sharp knife to loosen the frittata, transfer to a serving plate and garnish with sprigs of fresh basil and a dusting of black pepper.
Tagged in: Eggs, Garlic, lokshen, Mediterranean, Noodles, Picnic, Shabbat, Soya Milk, Spring Onions, Tomatoes, Vegetarian starter, Yom Tov