Mini Vegetable Frittatas
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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READY IN: 40mins
YIELD: 12 frittatas
UNITS: US
INGREDIENTS
Nutrition- 2teaspoons oil
- 1
- 1
- 1
- 1⁄2cup drained canned corn
- 1⁄4
- 1⁄2cup wholemeal flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 3
- 1⁄4cup oil (I use either rice bran oil or canola oil)
- 2tablespoons sunflower seeds
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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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