Mini Vegetable Frittatas
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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).
- Ready In:
- 40mins
- Yields:
- Units:
Nutrition Information
11
People talking
ingredients
- 2 teaspoons oil
- 1 onion (finely chopped)
- 1 large carrot (grated)
- 1 large courgette (zucchini, grated)
- 1⁄2 cup drained canned corn
- 1⁄4 cup edam cheese (grated)
- 1⁄2 cup wholemeal flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 eggs (lightly beaten)
- 1⁄4 cup oil (I use either rice bran oil or canola oil)
- 2 tablespoons sunflower seeds
directions
- Pre heat the oven to 180'C.
- Saute the onion in the 2 teaspoons of oil over med heat until soft.
- Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
- In another bowl combine the second measure of oil with the eggs.
- Pour the egg mix into the vegetable mixture and mix lightly.
- Spoon into 12 lightly greased muffin pans.
- Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
- Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.
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RECIPE MADE WITH LOVE BY
@Jen T
Contributor
@Jen T
Contributor
"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)."
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Yum-yummy….sooo you like frittatas, too? Gasp, perhaps we’re cousins!
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I hosted a brunch for the morning after my friend's daughter's wedding. I made these cute vegetable frittatas among several other dishes. I only got a taste of my daughter's, as many guests went back for seconds and thirds on the frittatas. Yum! My kids have requested that I keep a batch frozen for them to grab as a quick breakfast/snack on the go. I'm going to try making them next time by substituting apple sauce for the oil, as some have suggested in the reviews.
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