Ingredients

  • 3 sliced spring onions or 1/2 small chopped onion
  • 3 cups cooked vegetables, chopped
  • 2 tbsp chopped parsley
  • 1-2 tsp oil
  • 7 large eggs, beaten
  • ¼ cup low-fat milk
  • ¼ cup low or reduced fat cheese for browning tops

Directions

  • Preheat fan-forced oven to 190°C.
  • Mix cooked vegetables with spring onions and parsley. Brush insides of 10 muffin pans with minimum amount oil. Divide mixture evenly between prepared muffin pans.
  • In a large jug, whisk eggs with milk. Pour egg mixture evenly over vegetables (take care not to overfill – leave 1 cm space to top of muffin pan or mixture could spill over).
  • Sprinkle each one with a little cheese. Bake until just firm and golden brown, 15-20 minutes (avoid overcooking or you will end up with rubbery frittatas). Allow to cool slightly before removing from pans using a blunt knife. If not using at once store in an airtight container in refrigerator.

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