These frittatas look super cute baked in little jars and are bound to impress your guests, or your boyfriend on a Saturday morning.
You can flavour them with anything that takes your fancy. I used chipotle chillies with capsicum, coriander and cherry tomatoes, but you could try salami, ham, asparagus, ricotta, corn, chives, spinach, mushrooms and the list goes on….
Chipotle frittatas in a jar
1/2 capsicum, finely chopped
6 cherry tomatoes, halved
4 eggs
1/3 cup pouring cream
1 chipotle chilli in adobo sauce, finely chopped (If you can’t find these, you could use 1-2 teaspoons chilli sauce)
1/4 cup grated cheddar cheese
1 green onion, finely chopped
2 teaspoons chopped coriander leaves
1/2 teaspoon garlic salt
Preheat oven to 180°C (fan-forced). Lightly grease 6 x 120ml jars (Get mine here) and place on a baking tray. Divide capsicum and tomatoes between the jars.
Whisk together the eggs, cream, chilli, cheese, green onion, coriander and garlic salt. Season. Pour into the jars.
Bake for 12-15 minutes, until puffed and golden. The frittatas can still be a little bit runny when you get them out as they will continue to cook once out of the oven. Serve with buttered toast or warm tortillas.
Makes 6
