Mini vegetable frittatas

Name: Mini vegetable frittatas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 items
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

10 minutes + 25 minutes

Serves 12 items

Lunch Quick Easy Lunchbox

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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

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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.