These mini pea and ham frittatas with sweet mustard sauce make for great starters at any dinner party or event. Pair it with an oaked sauvignon blanc that will suit the pea flavour and its tropical notes pair well with the sweet sauce.
Mini pea and ham frittatas with sweet mustard sauce
- 1 potato
- 8 large eggs
- 50ml fresh cream
- 15ml (1 tbsp) wholegrain mustard
- 10g chives, chopped
- salt and freshly ground black pepper, to taste
- 250g cooked ham hock, shredded
- 50g fresh peas
- 100g mature Cheddar, grated
Sweet mustard sauce
- 200g (1 cup) white sugar
- 3 large eggs
- 100ml white vinegar
- 50ml English mustard powder (sifted)
Preheat the oven to 180°C. Peel and dice the potato, and simmer in salted water until just cooked.
Mix the eggs and cream until smooth and add the mustard, chives and seasoning.
Line a 12-hole muffin tin with baking paper cut into 8 x 8cm squares. Fill each hole with ham hock, peas and potato. Pour the egg mixture in to cover the filling. Sprinkle with a little grated cheese and bake for 15 minutes.
For the sweet mustard sauce, combine all of the ingredients over a double boiler and beat well, whisking constantly.
The sauce is ready when it’s thick and shiny and the foam has disappeared. Serve warm or cold with warm frittatas.