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Veggie Egg Tartlets
Veggie Egg Tartlets
- Serves 6 people
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These tartlets are wonderful warm from the oven or served cold later. They will keep in the fridge for a few days and make a perfect packed lunch with salad on the side.
Ingredients
- 12 large eggs
- Pinch of salt
- Good grind of pepper
- 1 tbsp extra virgin olive oil (garlic infused if you like)
- ¼ red onion, finely diced
- 3 mushrooms, diced
- 3 asparagus, diced
- 2 slices lean ham, diced (optional)
- 6 sheets filo
- 60 g feta
- Small handful fresh basil & parsley, finely chopped
Method
- Preheat the oven to 180°C. Brush a 12-hole muffin tray with extra virgin olive oil.
- Crack the eggs into a bowl and season with a pinch of salt and a good grind of pepper. Whisk and set aside.
- Heat a frying pan and drizzle with the extra virgin olive oil. Sauté the onion, mushrooms, asparagus and ham for a few minutes until softened and a little browned.
- Meanwhile fold a sheet of filo in half and then again into a quarter. Cut in half to create two rough squares of 4 layers of filo. Press each into a hole of the muffin tray. Repeat with the remaining sheets of filo to give you 12 filo lined muffin holes.
- Spoon the sauteed vegie and ham mixture into each tartlet. Divide the fete, crumbling a little into each tart, along with the fresh herbs, and finally pour over the whisked egg to fill each tartlet.
- Pop the tray into the oven to bake for 15-20 minutes or until slightly brown on top and the egg cooked through. Carefully remove each tartlet from the muffin tray with pallet knife and serve straight away or allow to cool on a rack before storing covered in the fridge.
Nutritional Information
- Serving size 170g
- Energy 1015kJ 243kcal
- Protein 18g
- Total fat 15g
- Saturated fat 5g
- Carbs (total) 9g
- Carbs (sugar) 1g
- Sodium 380mg
- Fibre 1g
- Vitamin D 7.1µg
All nutrition values are per serve.
