Mini Vegetable Frittatas

"I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can)."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
photo by Stardustannie photo by Stardustannie
Ready In:
40mins
Ingredients:
12
Yields:
12 frittatas
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ingredients

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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

  1. 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!
     
  2. Yum-yummy….sooo you like frittatas, too? Gasp, perhaps we’re cousins!
     
  3. 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.
     
  4. 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
     
  5. 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

  1. 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.
     

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