Ingredients
- 12 eggs
- 150ml cream
- 2 Tbsp plain flour
- ¼ cup grated parmesan
- salt flakes
- 1 cup corn kernels
- ½ cup ricotta, crumbled
- 1 cup baby tomatoes, halved
- ½ cup frozen peas
- wholemeal bread and salad leaves, to serve
Instructions
1 Whisk the eggs, cream, flour and parmesan in a large bowl, then season with salt. Set four individual flame-proof gratin dishes or blini pans (200ml each) over a medium heat and pour in the egg mixture. Cook for 2 minutes, stirring often, until just beginning to thicken.
2 Mix in the corn and ricotta, then arrange the tomatoes and peas on top. Cook for 3 minutes, until set, then serve with bread and salad.