Lunch

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.
mini vegetable frittatasWoman's Day
12 Item
10M
25M
35M

Ingredients

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

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