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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.


    • 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


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


    • 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.

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