Name: Mini kumara frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon light olive oil; 1 medium kumara, peeled, cubed; 1 red capsicum, cut into strips; 2 cup asparagus pieces or baby spinach leaves; 6 eggs, lightly beaten; 3 green onions, finely chopped; 1 teaspoon chopped oregano; 1 tablespoon grated parmesan; wholegrain or turkish bread, toasted

Mini kumara frittatas

These veggie-packed mini frittatas make a perfect lunch for kids.

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon light olive oil

1 medium kumara, peeled, cubed

1 red capsicum, cut into strips

2 cup asparagus pieces or baby spinach leaves

6 eggs, lightly beaten

3 green onions, finely chopped

1 teaspoon chopped oregano

1 tablespoon grated parmesan

wholegrain or turkish bread, toasted

Method

1.Heat half of oil in a Large frying pan on medium. Cook kumara for 5 minutes, stirring, until just tender. Remove.

2.Heat remaining oil in pan on high. Cook capsicum for 5 minutes, until tender. Remove. Add asparagus and stir-fry on medium heat for 3 minutes, until softened Add ½ cup water and cook for 2 minutes, until tender. Remove and set aside to cool.

3.Combine egg, green onion, oregano and parmesan in a bowl. Season with pepper and fold in vegetables.

4.Spray pan with oil and heat on medium. Spoon mixture into oiled egg rings in pan and cook for 2 minutes each side, until golden. Serve with toast.

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