Mini Vegetable Frittatas
These vegetable frittatas were made in my nonstick mini-cake tin. If you don't have a mini-cake tin, feel free to make it on an oven proof dish then cut it into squares.
Credited to: Coeliac UK
Kcal: 51.0
Difficulty: Pretty easy
Serves 18
10 mins prep
20 mins cooking time
Ingredients
- 25g olive oil
- 3 spring onions, sliced
- Handful of spinach
- 100g mushrooms, sliced
- 4 eggs
- 75g gruyere cheese, grated
- 5 cherry tomatoes, cut into quarters
- 1 tsp fresh chives or dried mixed herbs
Method
- Heat the oil in a non-stick frying pan and cook the onions, spinach, and mushrooms until just tender, about 5 minutes.
- Crack the eggs into a bowl, add the herbs, and beat the mixture lightly together.
- Lightly oil a non-stick mini-cake tin, and spoon in the vegetables. Pour over the egg mixture. Top with the grated cheese and tomato quarters.
- Bake in a preheated oven at 170°C, gas mark 4, for 15-20 minutes or until set.
- Cool, then remove from the tin. Serve warm or cold.
Nutritional information per serving
Kcal
51
Fat
4g
Carbs
0g
Protein
3g
Fibre
0g
