Mini Vegetable Frittatas
photo by gailanng
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 frittatas
ingredients
- 2 teaspoons oil
- 1 onion (finely chopped)
- 1 large carrot (grated)
- 1 large courgette (zucchini, grated)
- 1⁄2 cup drained canned corn
- 1⁄4 cup edam cheese (grated)
- 1⁄2 cup wholemeal flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 eggs (lightly beaten)
- 1⁄4 cup oil (I use either rice bran oil or canola oil)
- 2 tablespoons sunflower seeds
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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Reviews
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These are very good and are easy to make. The sunflower seeds are a good addition, and give a nice crunch as they toast on the top. The only thing I might change the next time I make them is to reduce the amount of oil and/or not grease the muffin tin, as there was quite a lot of oil and it separated out a bit. I should have doubled the recipe, too. I want some more! Update: I tried not greasing the tin (non-stick metal tin) and they stuck badly! This may work with silicone, but I'd advise against not greasing a normal tin. I'm adding this instead of removing it from my original comment so that no one else ruins theirs if they have the same (not so) bright idea as I did!
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I hosted a brunch for the morning after my friend's daughter's wedding. I made these cute vegetable frittatas among several other dishes. I only got a taste of my daughter's, as many guests went back for seconds and thirds on the frittatas. Yum! My kids have requested that I keep a batch frozen for them to grab as a quick breakfast/snack on the go. I'm going to try making them next time by substituting apple sauce for the oil, as some have suggested in the reviews.
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Nice flavours and super easy to make. I thought the sunflower seeds were a nice addition as they toasted in the oven and gave a nice nutty crunch to the frittatas. I used brown rice flour to suit my gluten-free diet. I thought the frittatas were difficult to remove from my silicon muffin pans when first out of the oven but they were easier after about 5 minutes. I think I shoukd have added less oil and more flour....but that was my mistake with my first attempt at this recipe and trying to make gf suitable. Thought these were great a room temp
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ABSOLUTELY GREAt TASTING FRITTATAS, & as with others who made this recipe, I did not include the oil! Originally I was going to cut the recipe in half, but am glad I didn't 'cause these are so satisfying that they're great for any meal of the day! I'll definitely be keeping this recipe on hand! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
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Tweaks
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This recipe definitely deserves 5 stars. The first time I made this, I made the following changes: dragonfly's bulk uncheese mix in place of the edam cheese and no sunflower seeds. I found it delicious, but really oily and greasy. I just made my second batch tonight with the following changes: nutritional yeast for the cheese, no sunflower seeds, and 1/4 cup applesauce in place of the oil. It was even better than my first try. Not greasy at all, just pure deliciousness! Thank you for posting. Definitely a keeper.
RECIPE SUBMITTED BY
Jen T
New Zealand
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