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    You are in: Home / Breakfast / Mini Vegetable Frittatas Recipe
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    Mini Vegetable Frittatas

    Mini Vegetable Frittatas. Photo by **Jubes**

    1/3 Photos of Mini Vegetable Frittatas

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jen T's Note:

    I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).

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    Ingredients:

    Yield:

    frittatas

    Units: US | Metric

    Directions:

    1. 1
      Pre heat the oven to 180'C.
    2. 2
      Saute the onion in the 2 teaspoons of oil over med heat until soft.
    3. 3
      Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
    4. 4
      In another bowl combine the second measure of oil with the eggs.
    5. 5
      Pour the egg mix into the vegetable mixture and mix lightly.
    6. 6
      Spoon into 12 lightly greased muffin pans.
    7. 7
      Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
    8. 8
      Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

    Ratings & Reviews:

    • on December 15, 2009

      55

      Nice flavours and super easy to make. I thought the sunflower seeds were a nice addition as they toasted in the oven and gave a nice nutty crunch to the frittatas. I used brown rice flour to suit my gluten-free diet. I thought the frittatas were difficult to remove from my silicon muffin pans when first out of the oven but they were easier after about 5 minutes. I think I shoukd have added less oil and more flour....but that was my mistake with my first attempt at this recipe and trying to make gf suitable. Thought these were great a room temp

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2008

      55

      ABSOLUTELY GREAt TASTING FRITTATAS, & as with others who made this recipe, I did not include the oil! Originally I was going to cut the recipe in half, but am glad I didn't 'cause these are so satisfying that they're great for any meal of the day! I'll definitely be keeping this recipe on hand! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008

      45

      We really enjoyed these! I added a yellow squash, and used feta for the cheese. I also omitted the oil based on other reviews and it worked out really well. Thanks for a great dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Mini Vegetable Frittatas

    Serving Size: 1 (931 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 110.2
     
    Calories from Fat 67
    60%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 52.8 mg
    17%
    Sodium 138.0 mg
    5%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.5 g
    6%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    edam cheese

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