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Mini vegetable frittatas

Mini vegetable frittatas

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10 mins + 25 mins
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Serves 12 items
Vegetarian Vegetarian


  • Spray oil
  • ½ kumara, peeled, cut into 1.5 cm cubes
  • 1 potato, peeled, cut into 1.5 cm cubes
  • 50 g baby spinach leaves, coarsely chopped
  • 1 small red onion, thinly sliced
  • 4 eggs, lightly beaten
  • ½ cup cream
  • 1/4 cup grated tasty cheese
  • Salt and pepper for seasoning


1. Preheat oven to 180°C (160°C fan forced). Spray a 12-hole muffin pan with oil.

2. In a bowl, combine kumara and potato. Cover with plastic wrap. Microwave on high for 5-7 minutes until tender. Stir spinach through. Let cool.

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

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

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

Tip: You can use leftover roasted veggies. Add chopped cooked meat of your choice, if desired.

This recipe was sent in by Food to Love


Qty Price
Homebrand Cooking Spray Olive $5.00 ea
$5.00 ea
Fresh Produce Kumara Orange $5.00 kg
$5.00 kg
Fresh Produce Potatoes White Washed $3.00 kg
$3.00 kg
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Fresh Produce Onions Red Peeled $4.00 kg
$4.00 kg
Big Paddock Eggs 10pk Free Range Mixed Grade $7.00 ea
$7.00 ea
Countdown Cream $2.49 ea
$2.49 ea
Mainland Cheese Grated Tasty $6.00 ea was $8.50
$6.00 ea was $8.50
Greggs Pepper Black Cracked $5.50 ea club price $6.39 non club member
$5.50 ea club price $6.39 non club member