Mini vegetable frittatas

clock 10 minutes + 25 minutes bowl Serves 12 items


  • 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
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  • 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.

By Food to Love

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