Courgette & Carrot Frittata Muffins

Serves: 12
Prep: 15
Cook: 25

Individual frittata muffins make lunches and tea time a breeze.

Ingredients

  • 4 Weet-Bix™, crushed
  • 6 eggs
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1 large courgette, grated (150 g)
  • 1 large carrot, grated (150 g)
  • 1 medium onion, finely chopped (230 g)
  • 1/4 cup plain flour
  • 2 tsp baking powder
  • 2 Tbsp grated Parmesan cheese

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Line or lightly oil a 12-hole muffin tin.

  2. Step 2

    In a large bowl, whisk eggs, oil, and salt. Add courgette, onion, carrot, flour, baking powder, and Weet-Bix. Mix well.

  3. Step 3

    Divide batter into prepared tins and sprinkle with cheese.

  4. Step 4

    Bake for 25-30 minutes until golden and set. Cool in pan 5 minutes, then transfer to a rack to cool completely.

  5. Step 5

    Serve 1 muffin as a snack, or 2 muffins with your favourite side salad for delicious meal.

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