Name: Mini vegetable frittatas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: spray oil; 1/2 kumara, peeled, cut into 1.5 cm cubes; 1 potato, peeled, cut into 1.5 cm cubes; 50 gram baby spinach leaves; 1 small red onion, thinly sliced; 4 eggs, lightly beaten; 1/2 cup thickened cream; 1/4 cup grated tasty cheese

Mini vegetable frittatas

Add a selection of raw vegetable sticks to these bite-sized frittatas and the school lunchbox never looked or tasted so good.

Makes 12 Item

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

spray oil

1/2 kumara, peeled, cut into 1.5 cm cubes

1 potato, peeled, cut into 1.5 cm cubes

50 gram baby spinach leaves

1 small red onion, thinly sliced

4 eggs, lightly beaten

1/2 cup thickened cream

1/4 cup grated tasty cheese

Method

1.Preheat oven to moderate, 180°C. Spray a 12-hole muffin pan with oil. Line holes with two thin strips of baking paper.

2.In a bowl, combine kumara and potato. Cover with plastic wrap. Microwave on high (100%) power for 5-7 minutes until tender. Stir spinach through. Cool.

3.Saute onion in a lightly oiled pan for 2-3 minutes until tender.

4.In a large jug, whisk together eggs, cream and cheese. Season.

5.Divide vegetables into prepared muffin pan. Pour cream mixture over. Bake for 20-25 minutes, until firm and golden.

makes 12 FINGER FOOD SALAD: Make a salad of vegetable sticks, cheese sticks, lettuce and halved cherry tomatoes. You can use leftover roasted vegies. Add chopped cooked meat of your choice, if desired.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%