Mini Frittatas

Make these in the weekend for a quick and easy weekday breakfast.

You could make these with any seasonal vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant in the summer, or fennel and roasted peppers in the autumn.

Ingredients

  • 1 tbsp olive oil

  • 1 small red onion, diced

  • ½ cup diced capsicum

  • ½ cup diced courgette

  • 1 cup steamed, diced brocolli

  • 4 eggs

  • 1/4 cup grated parmesan

  • 1 tbsp fresh herbs, chopped (optional)

  • Non-stick spray

Directions

  1. Preheat oven to 180°C.

  2. Spray muffin tins with non-stick spray.

  3. Add 1 tbsp olive oil to a pan on medium heat. Add onions. Sautee until soft. Add courgettes and capsicum. Cook till soft, stirring occasionally, about 5–8 minutes.

  4. Take off heat and leave to cool for about 10 minutes.

  5. Whisk eggs in a medium-sized bowl. Add parmesan. Add in the sauteed vegetables and combine.

  6. Divide between 12 muffin tins – the mixture should fill about halfway.

  7. Cook for around 10 minutes. The egg should set and the top become slightly golden.

MAKES 12

PER SERVE | CALORIES: 238kJ (57cal) | PROTEIN 3.9g | FAT 3.7g (SAT FAT 1.2g) | CARBS 1.3g (SUGAR 1.3g) | SODIUM 57mg

Claire Meirelleslunch, receipe, frittata, dinner, mains