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Zucchini & 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 zucchini, 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 zucchini, 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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