Thursday 23 August 2018

Thursday Tasters - Summer Herb and Ham Hock Frittatas

When I started this blog off, I often used to post new recipes I'd recently tried, or old family favourites. Not posted a recipe for ages, even though I do keep trying out new ideas when the mood is right.

On Tuesday afternoon I made these for our early evening light supper:

Summer Herb and Ham Hock Frittatas:


In truth, they're really picnic food. I made six as per the recipe in a muffin tin and they were just the right amount for the two of us with fresh on the vine tomatoes from the Isle of Wight (thanks Ocado, the best I've tasted for a long time!) and a garnish of parsley.

Ingredients:

Olive oil for greasing or muffin paper cases
4 large eggs, beaten
1 small garlic clove, grated (chopped very finely as I did or put through a garlic press would also work fine - and I used two garlic cloves BTW)
Handful of basil, finely chopped
Handful of chives, finely chopped
Handful of parsley, finely chopped
90g (or more if the packet is a bit bigger, don't worry too much about a few extra grammes) ham hock, which should have been diced/shredded before packaging
Handful of grated cheddar or parmesan (optional)

Method:

Preheat the oven to 190 degree C/ 170 degrees fan/gas 5 and grease 6 holes of a muffin tin, or use paper cases

Beat the eggs in a large bowl or big measuring jug (makes it easier to pour into the muffin tin/case later on!)

Add the garlic, chopped herbs, ham hock and cheese if using (and why wouldn't you - I adore a bit of cheese!?)

Season with salt (I omitted the salt) and pepper and mix well

Divide the mixture between the muffin holes evenly

Bake for 12 minutes, until the fritatatas are set and golden

Take out of the oven and leave to cool slightly before removing them from the tin

Once cool, store in a plastic container in the fridge until you're ready to hit the road (or eat them right away as we did!)

My lessons learned are:

This is a really delicious recipe and we both loved the results, especially in terms of flavour. I took  them out of the oven when they were nicely set and fully cooked but didn't want to risk them going too brown or burning - so they did look a bit pale, very much as an omelette would I guess.

I used muffin baking cases (I have enough muffin cases to last forever!) hoping it would make life easier. Peeling the cases off when the frittatas were still warm wasn't a great move so I would suggest leaving the frittatas in cases if you want them for a picnic but bake them directly in the muffin tins without cases if to be eaten right away whilst still warm/hot.

And, if you're going to eat them right away then why even bother making muffin tin sized ones? Another time, and we did love them so it will be on my list for a repeat performance, I'd do something differently.

I'd up the number of eggs to six and then just make one delicious omelette to halve and share. Yummy!








31 comments:

  1. Sounds as if you enjoyed this supper. I make something similar in a Pyrex round deep pie plate but with more cheese and no ham (I'm a veggie) - Sometimes add mushrooms and/or some left over cooked potato, chopped peppers etc. Anything goes really.

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  2. Oh they look so scrumptious l can almost smell and taste them from here thanks Di for sharing this x

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  3. They look DELICIOUS and the recipe ingredients SOUND delicious . . . will put on my to do list! Thanks xxxx

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    1. Tried it yesterday AND LOVED IT. Very tasty . . . Did Fritatta version as no bun tins/cases. Husband & I had half y'day with salad & will enjoy remaining half today. I used 5 eggs and the only other thing I added to your ingredients was to chuck some Tumeric into the mix . . . Gave lovely colour & good 4 health. Thanks mate xxx

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  4. Drooling at the sound of these Di!
    Blessings
    Maxine

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  5. You've made my mouth water Di, these sound lovely and fairly easy to make too.

    Sue xx

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    1. Sue, one of the easiest recipes ever! The preparation time spent chopping the herbs was the longest out of the whole process.

      Hugs

      Di xx

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  6. OOh, these sound & look delicious.......definitely going on my to-try list! x

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  7. They look and sound gorgeous. I'll have to give them a try but as an omelette as you suggest xoxo

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  8. These look really yummy Di and a great idea for a light supper. I don't know if the herbs are home grown or if you bought them especially for the recipe, or if it would be possible to get a similar flavour with some dried herbs, but I suspect they wouldn't be as nice though. x

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    1. I'm afraid the herbs were not home grown Pat - bought them for the recipe. Sadly the days of a full herb garden here are no longer. Am not sure why but even mint doesn't grow well here! The basil and chives amounted to the right quantity in the packets - I have some curly leaf parsley left over which will be used this evening to 'jolly up' the wedges of pork pie and the new potatoes I have planned to go with salad. I reckon that dried herbs might be OK, not as fresh tasting and you'd need to be very careful with the quantities. Worth a try though! The pulled pork is totally delicious! I bought it in either Sainsbury's or perhaps it came with the Ocado delivery but I reckon most supermarkets will stock it where the cold meats and such are stored. x

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  9. I just had breakfast and now I want to eat again! This sounds wonderful and I will try this. Thanks for sharing.

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  10. Mmmmm sounds yummy, but I never knew you could buy ham hock in packets. I always used to buy them from the butcher and boil them up.

    A tip for leftover herbs - wash and freeze in small pots or a bag, then you can just take out and chop up what you want. It keeps it's flavour and is fine in cooked dishes. Just remember to label the packs or you can end up with coriander rather than parsley sauce (but it still tasted good!) xx

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  11. Mmmm.... They seems yummy! Thanks for the recipe! :)

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  12. Like a blast from the past, you posting a recipe and me saying sounds nice but don't think I will be trying this one. All said in the best possible taste!

    Kath x

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  13. Oh yum, dribbling here, and sounds easy enough that I may even try it! Tfs xxx

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  14. I know this is something I'd enjoy! Looks wonderful - thanks for the recipe!

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  15. Well I am glad that you are posting recipes Di! This one looks yummy and one I will have to try as it looks like it would be perfect for one with some left overs. I love eggs and eat a lot of them. So anxious to give this recipe a try. Thanks! Hugs, Brenda

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  16. Sounds and looks yummy! I make omelettes with left over meat when I am up to it and we love them! Hugs xxxxxxx

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  17. This looks delicious and I like that it doesn't use 8 eggs like some recipes. I'll be trying this.

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  18. Yummm I'm liking the sound of that Di!

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  19. Hello Di, that photo is so mouth-watering! We have frittata here quite often but I make it in a big frying pan on the hob, just browning it under the grill for a few minutes before serving. I've never thought of making it in muffin tins but I can see that it would be perfect for a picnic done that way. It is a wee while since we posted our favourite recipes, I've not been doing a great deal of cooking recently, so it's nice to see you cooking again. Hugs, Elizabeth xx

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  20. These look great. We've been trying to cut down on carbs recently, so they would be perfect for my hubby's packed lunch. Plus I've been cooking my gammon in ginger beer in the slow cooker, and that would be perfect for these.
    xxx

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  21. Sounds yumscrumptious and has the added bonus of having been tried (and also approved) by Sarn! Re-SULT!

    Happy Wednesday

    Kathyk

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    1. Too right, I really trust her judgement Kathy! Apparently she did add an extra egg and then made it like an omelette as I suggested. AND, kept half for the following day - not much chance here with the two-legged mouse! x

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  22. Perfect inspiration :) and what attention to detail! I admire and congratulate.

    ดูหนังออนไลน์

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