Mini Vegetable Frittatas

clock 10 minutes + 25 minutes bowl Serves 12


  • Spray oil
  • 1/2 kumara, peeled, cut into 1.5cm cubes
  • 1 potato, peeled, cut into 1.5cm cubes
  • 50g baby spinach leaves, coarsely chopped
  • 1 small red onion, thinly sliced
  • 4 eggs, lightly beaten
  • 1/2 cup cream
  • 1/4 cup tasty cheese, grated
  • Salt and pepper, to season
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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 and microwave on high for 5-7 minutes, or until tender. Stir spinach through. Leave to cool.

  • 3. Sauté onion in a lightly oiled pan over a medium heat for 2-3 minutes, or 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, or until firm and golden.

  • Tip:

  • Frittatas are an easy and tasty way to get some protein and vegetables into lunchboxes.


  • • Energy 422Kj • Protein 4g • Total Fat 8g • Saturated Fat 4g • Carbohydrates 5g • Sugars 2g • Sodium 218mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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