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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.

    Ingredients

    • 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

    Method

    1. Step 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. Step 2

      Combine eggs and oil and stir into vegetable mixture.

    3. Step 3

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

    Tips

    • 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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