Mini Vegetable Frittatas

I must say from the very beginning, I am not a vegetarian, far from it. I love meat in all its forms especially if it is organic and the animal has been raised well and looked after with love and care. BUT, I honesty love a good vegetarian meal. I think that Vegetarian cooking has come a long way from just steamed vegetables covered in cheese and vegetarian lasagna (I feel sorry for vegetarians having dinner at friend’s houses) I have some wonderful friends that are vegetarian and I love it when they come over for dinner, because I get to have fun and experiment with vegetables, legumes and vegetable dishes. Probably the mini frittatas and my Eggplant Parmigiana are the favourite replicated items in my vegetarian arsenal, but I have lots of great recipe’s that I use all the time.

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Eggplant Parmigiana

This mini vegetable frittata recipe is from Anthony and Kellie and I have tweaked it over the years, but basically it’s the same recipe. If you would like to view the You Tube clip of me making them click HERE (not with the Thermomix)

Often on Saturday mornings once a month at Jeff and Julie’s, Anthony and Kel would bring these yummy mouthfuls of goodness warm from the oven and they would disappear! So thank you Anthony and Kel, as they have become a staple in my cooking repertoire. I also forgot to take photos as I went because I’m new to this… but I will get better at it!

before cooking

Ready to go into the oven.

Having at least one to two vegetarian meals a week will also save you a lot of money on your weekly food bill so give it a go. These frittatas are easy to make, great for lunches and your kids will not even know that they are eating something healthy, they will just be thinking how yummy it is. I often make them in the afternoon and have them warm for dinner with a salad, then lunch the next day and the rest go in the freezer. Once the frittatas are cooled, you can wrap them individually and pop them in the freezer. Then straight into your lunch box frozen and they will be ready to eat when lunch arrives! They also taste yummy with Nana’s Tomato Relish (coming soon) or with my Chilli Jam.

They work really well Gluten Free. I always use Gluten Free Self Raising flour and I think they taste just as good if not better than wheat flour.

Mini Vegetable Frittatas

 Ingredients

 1 Onion grated

2 cloves of garlic crushed

2 Carrots, grated

2 Zucchinis, grated

1 small sweet potato grated

1 tin canned corn

1 cup of tasty cheese

1 tablespoon of mustard (I use seeded)

1 cup of Gluten Free SR Flour or SR Flour

1 teaspoon of baking powder

¼ of olive oil

Salt and pepper

6 – 7 large eggs, lightly beaten

oil spray

Seed mix for topping

Method

  1. Preheat oven to 180 degrees Celsius
  2. Combined all grated vegetables, corn, cheese, garlic, and seeded mustard, mix well
  3. Sprinkle combined flour and baking powder over the mixture; toss mixture, making sure that the vegetables are evenly coated with flour.
  4. Combine beaten egg, olive oil in a bowl and pour over vegetable mixture, mix well.
  5. Prepare cupcake or muffin tins with olive oil spray and drop mixture into pans. Make sure that each pan is filled to the top but not overflowing
  6. Sprinkle with seed mixture and gentle press into the top to they stick to the other ingredients
  7. Place frittatas in preheated oven for 40 – 45 minutes or until they are golden brown
  8. Leave to cool slightly in the pans then turn out on a rack to completely cool

Makes 16 – 24 depending on how large you make them!

Thermomix

Thermomix Version

Ingredients

 1 Onion

2 cloves garlic

50g Olive Oil

2 Carrots (approximately 250g)

2 Zucchinis (approximately 250g)

1 small sweet potato (approximately 150g)

1 tin canned corn

120 g tasty cheese

1 tablespoon of mustard (I use seeded)

180g Gluten Free SR Flour or SR Flour

1 teaspoon of baking powder

Salt and pepper

6 large eggs

oil spray

Seed mix for topping

Method

  1. Preheat oven to 180 degrees Celsius
  2. Put garlic and peeled onions into Mixing Bowl, chop 3 seconds/speed 7.
  3. Scrape down the side off the bowl and add Oil, saute 2 minutes/Varoma/speed 2.
  4. Add roughly chopped carrots, zucchini and sweet potato, chop 5 seconds/speed 5.
  5. Add all other ingredients (except seed mixture for the top) in no particular order and mix, 20 seconds/backwards/speed 4.
  6. Prepare cupcake or muffin tins with olive oil spray and drop mixture into pans. Make sure that each pan is filled to the top but not overflowing
  7. Sprinkle with seed mixture and gentle press into the top to they stick to the other ingredients
  8. Place frittatas in the preheated oven for 40 – 45 minutes or until they are golden brown
  9. Leave to cool slightly in the pans then turn out on a rack to completely cool.

This recipe makes 16 – 24 depending on how full you make the muffin tins, but the great thing is by the time the first batch is cooked you could have made several other batches waiting in a bowl. You can also put a whole batch it in a large slice tin and make it into a slice if you like!

Makes 16 – 24 depending on how large you make them!

Just click on the You Tube Link and watch me make these Mini Vegetable Frittatas

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The finished product

Thanks for reading

Enjoy Irresponsibly!

Liz xox