Mini Vegetable Frittatas

READY IN: 40mins
Recipe by Jen T

I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).

Top Review by **Jubes**

Nice flavours and super easy to make. I thought the sunflower seeds were a nice addition as they toasted in the oven and gave a nice nutty crunch to the frittatas. I used brown rice flour to suit my gluten-free diet. I thought the frittatas were difficult to remove from my silicon muffin pans when first out of the oven but they were easier after about 5 minutes. I think I shoukd have added less oil and more flour....but that was my mistake with my first attempt at this recipe and trying to make gf suitable. Thought these were great a room temp

Ingredients Nutrition

Directions

  1. Pre heat the oven to 180'C.
  2. Saute the onion in the 2 teaspoons of oil over med heat until soft.
  3. Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
  4. In another bowl combine the second measure of oil with the eggs.
  5. Pour the egg mix into the vegetable mixture and mix lightly.
  6. Spoon into 12 lightly greased muffin pans.
  7. Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
  8. Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

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