These are a fun and super simple little Easter brunch or snack idea for when you've had enough of your Easter
chocolates.
I've used Purple Grapes, Yellow and Red Cherry Tomatoes, however you could use any round shaped fruits or
vegetables that you fancy or are in season to form your "eggs", and truly in this case an empty nest is just
as delightful.
- Bring a large pot of water to the boil, add salt and spaghetti and cook for 10 to 12 minutes or al
denté.
- Just before draining the spaghetti, add the julienne zucchini to blanch briefly and become supple.
- Drain and set aside to cool.
- Preheat your oven to 180°C (356°F)
- Meanwhile break the eggs into a large bowl and whisk to combine, add parmesan, Dijon and salt and pepper.
- Grease 8 silicon muffin moulds or ramekins with olive oil.
- Add the spaghetti and zucchini noodles to the egg mixture and toss to coat well.
- Swirl handfuls of the noodles into each of the mould to form "nests" - you can use tongs for this,
although I personally find it easier just to use my hands.
- Once each ramekin is filled with the noodles, pour the remaining egg mixture into each evenly.
- Bake for 10 to 15 minutes until the egg is just set and the raised protruding noodles are golden.
- Fill and top with a teaspoon of your favourite chutney and decorate with a selection of cherry tomatoes, grape
"eggs" and a few sprigs of fresh herbs as desired.
- Makes 8
|
- Noodle Frittata Nests with Cherry
Tomatoes
-
- 200 grams dry spaghetti noodles
- 2 courgette/zucchini, julienne
- 5 large free range eggs
- ½ cup of grated parmesan
- 1 teaspoon Dijon mustard
- salt and pepper
- Branston Pickle or another favourite chutney
- Selection of Cherry tomatoes and grapes
- Fresh picked herbs
- Olive oil
-
-
-
-
-
|
