Mini vegetable frittatas

Serves: 12
Prep: 15
Cook: 30

A quick, simple and versatile frittata that’s great served with your favourite salad or seasonal vegetables as a quick mid-week meal, or popped in a lunch box as a tasty snack.

Ingredients

  • 2 tsp oil
  • 1 onion, finely chopped
  • 1 large carrot, grated
  • 1 large zucchini (courgette), grated
  • ½ cup canned corn, drained
  • ¼ cup low-fat cheese, grated
  • ½ cup wholemeal self raising flour
  • ½ tsp salt
  • 3 eggs, lightly beaten
  • ¼ cup oil
  • 2 tbs sunflower kernels

Method

  1. Step 1

    Heat oil in a frypan and saute onion until soft. Place in a large bowl. Add carrot, zucchini (courgette), corn, cheese, flour and salt to the bowl.

  2. Step 2

    Combine eggs and oil and stir into vegetable mixture.

  3. Step 3

    Spoon mixture into lightly greased muffin pans. Sprinkle with kernels and bake in a moderate oven, 180°C for 30 minutes.

Tips

  • Design your own mini frittatas by using any selection of seasonal vegetables.
  • Sprinkle your choice of seeds on top - try sesame seeds or linseeds.
  • Keep a frozen drink in your lunch box, next to your mini frittata to keep it cool.


Featured recipes

Baked vegetable casserole

Purple power smoothie

Raspberry and coconut bread