Ingredients
• 2 tbs olive oil
• 1 large leek, pale section only, washed, thinly sliced
• 6 eggs, lightly whisked
• 185ml (3/4 cup) thickened cream
• 40g (1/2 cup) coarsely grated gruyere
• 30g (1/3 cup) finely grated parmesan
• 3/4 cup shredded rocket leaves
• 1 tbs chopped fresh continental parsley
• 65g (1/4 cup) bought aioli
• 55g (1/4 cup) bought chargrilled capsicum or chargrilled peppers in oil, drained, thinly sliced
Method
1. Preheat oven to 180°C. Brush thirty-six 40ml (2-tablespoon) capacity non-stick mini muffin pans with a little of the oil.
2. Heat the remaining oil in a frying pan over medium-low heat. Add the leek and cook, stirring, for 7 minutes or until soft. Set aside to cool slightly.
3. Combine the leek, egg, cream, gruyere, parmesan, rocket and parsley in a bowl. Divide among prepared pans. Bake for 20 minutes or until just set. Set aside in pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
4. Top the frittatas with aioli and capsicum to serve.
