• 200g roasted vegetables (any combination of peppers, courgette, onions, aubergines, tomatoes or sweet potatoes)
• 125g feta cheese
• 20g Parmesan cheese (grated)
• 8 large eggs
• 100ml crème fraîche or sour cream
• 2 tbsp fresh parsley or basil (chopped)

1. Preheat the oven to 180°C / Gas Mark 5. Line a 12-hole muffin tin with small squares of greaseproof paper that have been slightly moistened.
2. In a bowl, beat the eggs and cream together lightly and season with salt and black pepper.
3. Mix the herbs with the roasted vegetables and spoon into the muffin tin.
4. Crumble the feta cheese over them and pour the egg mixture over the vegetables. Sprinkle the grated Parmesan on top of each frittata.
5. Bake for 15 – 20 minutes until risen, golden and set. Serve warm or at room temperature.

A recipe by Nerys Howell for Prynhawn Da

Instagram : nerys_howell