- 2 tsp oil
- 1 onion, finely chopped
- 1 large carrot, grated
- 1 large 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
Mini vegetable frittatas
Serves: 12
Prep: 15
Cook: 30
Ingredients
Method
Step 1
Heat oil in a frypan and saute onion until soft. Place in a large bowl. Add carrot, courgette, corn, cheese, flour and salt to the bowl.Step 2
Combine eggs and oil and stir into vegetable mixture.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.
- Create gluten free mini frittatas by simply substituting the wholemeal self-raising flour with gluten free self-raising flour.
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