Name: Mini muffin pan vegetable and cheese frittatas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 small onion, finely diced; 1 clove garlic, finely chopped; 1 cup diced capsicum; 1 courgette, diced; 2 cup cooked diced pumpkin; 2 cup cooked diced kumara; 4 eggs, lightly beaten; 3/4 cup milk; 1/2 cup grated cheese

Mini muffin pan vegetable and cheese frittatas

Looking for a delicious gluten-free lunchbox filler? This frittata recipe is a must-try! Packed with plenty of veges and easily whipped up in your muffin pan, these little bakes will become a staple in your household

Makes 12

Prep

10M

Cook

35M

Total

45M

Ingredients

1 tablespoon olive oil

1 small onion, finely diced

1 clove garlic, finely chopped

1 cup diced capsicum

1 courgette, diced

2 cup cooked diced pumpkin

2 cup cooked diced kumara

4 eggs, lightly beaten

3/4 cup milk

1/2 cup grated cheese

Method

1.Preheat oven to 180°C. Lightly spray a medium muffin tray with cooking spray.

2.Heat the oil and sauté the onion, garlic, capsicum and courgette for 2-3 minutes until soft and fragrant.

3.Divide the cooked pumpkin, kumara and sautéed vegetables between the muffin holes.

4.Whisk the eggs and milk together, season and stir in the grated cheese. Spoon egg mixture over the vegetables and bake for 30-35 minutes until puffed, golden and set in the centre.

Jo Wilcox

Ingredients

Method

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