Mini vegetable frittatas

Cook Time 45 minutes
Course Snack
Servings 12


  • 2 tsp vegetable oil
  • 1 brown onion finely chopped
  • 1 carrot grated
  • 1 large zucchini courgette, grated
  • ½ cup tinned corn drained
  • ¼ cup Reduced fat cheddar cheese grated
  • ½ cup wholemeal self raising flour
  • ½ tsp salt
  • 3 Egg lightly beaten
  • ¼ cup vegetable oil
  • 2 tbsp sunflower seeds


  • Heat oil in a frypan and saute onion until soft. Place in a large bowl. Add carrot, zucchini (courgette), corn, cheese, flour and salt to the bowl.
  • Combine eggs and oil and stir into vegetable mixture.
  • Spoon mixture into lightly greased muffin pans. Sprinkle with kernels and bake in a moderate oven, 180°C for 30 minutes.


Calories: 112kcalProtein: 4gFat: 8gSodium: 164mgPotassium: 138mgCalcium: 37mg
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