Recipe: Pea, feta and prosciutto frittatas

8 slices prosciutto

1/3 cup (55g) frozen peas

40g feta, crumbled

1 tbs finely chopped chives

4 eggs, lightly whisked

2 tbs thin cream

 

1. Preheat oven to 160°C. Line the base and sides of eight 1/3 cup (80ml) capacity muffin pans with the prosciutto slices.

2. Spoon peas, feta and chives evenly among each pan. Use a fork to lightly whisk eggs and cream together in a jug. Season with salt and pepper. Pour evenly among muffin pans.

3. Bake in preheated oven for 20 minutes or until just set. Remove from oven and set aside to cool. Place in the fridge to chill.