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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

Ingredients

  • 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

Method

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

MEAL INGREDIENTS

Qty Price
Countdown Cooking Spray Olive Oil $5.00 ea
$5.00 ea
Fresh Produce Kumara Orange $5.00 kg
$5.00 kg
Fresh Produce Potatoes White Washed $2.99 kg
$2.99 kg
Value Spinach Baby Leaf $3.99 ea
$3.99 ea
Fresh Produce Onions Red Peeled $6.99 kg
$6.99 kg
Big Paddock Eggs 10pk Free Range Mixed Grade $6.00 ea was $7.00
$6.00 ea was $7.00
Countdown Cream $2.49 ea
$2.49 ea
Mainland Cheese Grated Tasty $6.50 ea was $8.50
$6.50 ea was $8.50
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea