Rainbow Frittata Muffins
Serves: 12
Prep time: 15 minutes
Cook time: 15-20 minutes
½ serves per portion
Recipe courtesy of Suzie van Laarhoven, the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- ½ medium onion, diced
- ½ red capsicum, diced
- ½ medium zucchini, grated
- ½ medium carrot, grated
- ½ cup sweet corn, drained if canned
- 6 eggs
- ½ cup milk, reduced fat
- 1 tablespoon flat leaf parsley, chopped
- ¼ teaspoon black pepper
- 12 slices wholemeal bread
- 6 cherry tomatoes, halved
- 50g feta, crumbled
Method:
- PREHEAT oven to 180°C. Line a 12-hole muffin pan with muffin cases.
- HEAT oil in frypan over medium heat. Lightly sauté onion and capsicum for 1-2 minutes, then add carrot, zucchini and corn and cook for 2 more minutes.
- WHISK together the eggs, milk, parsley and pepper in a large jug until combined.
- FLATTEN bread slices using a rolling pin or glass. Remove the crusts if required and press one slice into each lined muffin hole.
- SCOOP ¼ cup of the cooked vegetable mixture into each muffin hole, then pour egg mixture evenly over top.
- TOP each muffin with a cherry tomato half and some crumbled feta.
- COOK in oven until set, approx. 15 minutes.
What's Great About It:
These frittata muffins are great for breakfast or a snack on the go. They also freeze well – simply take out to defrost the night before, and they will be ready for the morning!
