Frittata soufflés

Enjoy these versatile little soufflés either hot or cold. They are ideal for lunch with a salad, for a picnic on the beach, or as a late afternoon snack
Small, versatile sweetcorn and red pepper frittata souffles with sweetcorn and red pepper
Small, versatile sweetcorn and red pepper frittata souffles with sweetcorn and red pepper
August 01, 2018
Level Easy
Preparation Time 10 minutes
Cooking Time 40 minutes
Serves Makes 12
PHOTO BY Aasiya Jagadeesh
RECIPE BY Sally Prosser


2 small, organic brown onions, finely chopped
Organic olive oil
½ spinneysFOOD Organic Red Pepper, de-seeded and chopped (capsicum mix)
200g organic frozen sweetcorn kernels, defrosted
7 spinneysFOOD Organic Free Range Eggs
227ml organic double cream
1 tbsp finely chopped organic coriander
85g spinneysFOOD Organic Mature Cheddar Cheese
Salt and freshly ground black pepper


  • 1

    Preheat the oven to 170˚C, gas mark 3 and lightly oil a 12-cup, non-stick muffin tin.

  • 2

    Fry the onion and red pepper in a non-stick pan using 1 tbsp of olive oil (or less), until soft.

  • 3

    Transfer to a plate lined with absorbent kitchen paper and add the sweetcorn kernels to remove any water or excess oil. Season with salt and pepper and divide equally between the muffin cups.

  • 4

    Using a fork, roughly mix together the eggs, cream, herbs, cheese and seasoning. Pour over the corn.

  • 5

    Bake in the centre of the oven for 20 minutes or until puffy but firm and slightly browned on top.

  • 6

    Leave to cool in the tin for 5 minutes, then run a small knife round the edges and remove gently from the tin.


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