Mini Vegetable Frittatas

Submitted by Janet C

When it comes to shared lunches, post-hike gatherings, or those "please bring a plate" moments, Janet has a recipe she can always rely on. She first clipped this one from a newspaper back in 2008, and it has stood the test of time for good reason. Packed with vegetables, easy to make, and simple to transport, these mini frittatas are equally at home on a picnic table, at a morning tea, or tucked into a backpack for a day on the trails.

Ingredients

  • 2 tsp. oil

  • 1 onion, finely chopped

  • 1 large carrot, grated

  • 1 large zucchini, grated

  • 1/2 cup drained canned corn

  • 1/4 cup grated low-fat cheese

  • 1/2 cup wholemeal self raising flour

  • 1/2 tsp. salt (optional)

  • 3 eggs, lightly beaten

  • 1/4 cup oil

  • 2 Tbsp. sunflower kernels

Method

  1. Heat oil in a frypan and sauté onion until soft. Place in a large bowl.

  2. Add carrot, zucchini, corn, cheese, flour and salt to the bowl.

  3. Combine eggs and oil and stir into vegetable mixture.

  4. Spoon mixture into lightly greased muffin pans. Sprinkle with kernels and bake in a moderate oven, 180°C, for 30 minutes.

Makes 12

Janet's Tip

Learn from Janet's experience and skip the paper muffin cases. The mixture bakes beautifully in a greased muffin tray, while paper cases have a habit of sticking and taking half your frittata with them!

About Janet

Fresh from completing New Zealand's stunning Heaphy Track earlier this year, Janet is a valued member of the Diamonds community and someone who is always ready for an adventure. Whether she's training, hiking, or tackling a multi-day trek, Janet is known for being organised, dependable, and thoroughly prepared.

Michele Michel