Blue Cheese, Herb & Cherry Tomato Individual Frittata
Beautiful, fluffy, individual frittata. Flavoured with fresh herbs, sweet cherry tomatoes and creamy soft blue cheese!
Equipment
- 5L slow cooker
- 4 x 1/2 cup ramekins
- Non stick spray oil
Ingredients
- 4 Eggs
- 4 tbsp milk
- 4 tsp fresh parsley, cut fine
- 4 tsp shredded baby spinach leaves
- Salt and black pepper
- 4 cherry tomatoes, cut into quarters
- 40 grams creamy blue cheese (cut into 4 x10g wedges) – I only use Castello (ps it doesn't smell like other blue cheese do!)
- 1 cup hot tap water
Instructions
- Start by adding your 1 cup of hot tap water to the slow cooker and turning it on HIGH to preheat while you prepare your recipe.
- Spray each ramekin dish with spray oil
- In a bowl combine 1 egg, 1 tbsp of milk, 1 tsp of parsley, 1 tsp of spinach, and salt and pepper. Whisk well and pour into one ramekin.Repeat this for each ramekin one at a time
- Top each ramekin with 4 tomato quarters each
- Place a cheese wedge on top and in the centre of each ramekin
- Gently place all ramekins in the water in the slow cooker
- Cook on high for approximately 45mins with Tea Towel Trick, or until each frittata is fully set in your slow cooker
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Wondering if this would work with camembert or brie as I really cannot handle blue cheese?
I think you could swap those in instead Leanne yes 🙂
ps I loathe smelly blue cheese #eww but this is a creamy kind with no smell and so much flavour if that helps xx