Mini Frittata Bites that are perfect for a party.
Preheat the oven to 180°C/gas mark 4. Grease a non-stick mini bun tin with 24 holes.
Heat the olive oil in a frying pan set over a medium heat. Add the mushrooms and garlic and fry for 5 minutes, until softened. Divide the mixture in half, then divide one half between the holes of the bun tin. Set the remaining half aside for the second batch.
Mix the crème fraîche and Parmesan together and place in the fridge until ready to serve.
Using a fork, beat the eggs and cream in a jug and season with salt and pepper. Pour half of the egg mix on top of the mushroom mix in the bun tin holes. Set the remaining half aside for the second batch.
Bake in the oven for 10 to 12 minutes, until golden and just firm in the centre. Cool for 5 minutes, then remove from the tin. Repeat with the rest of the mushroom and egg mixture to make the second batch.
Serve topped with a small dollop of the Parmesan crème and garnish with thyme sprigs.