Mini Vegetarian Frittatas
Makes 16 portions
(I use organic where possible)
10 x Free Range Eggs
1 x cup of milk
2 x cups of steamed butternut pumpkin
1 x Handful of sun-dried tomato strips
1 cup of sliced button mushrooms
100 grams of feta
Parsley for garnishing
1 teaspoon of garlic powder (otherwise fresh or minced garlic if preferred )
1 x tablespoon of Fresh Basil paste or basil pesto
Season with mixed herbs , salt and pepper ( I used Herbamare organic herbs and vegetables with seas salt)
Chilli flakes optional
Step 1. Preheat oven to 180° fan forced
Step 2: In a large bowl whisk together the eggs and milk, then add in the herbs, spices, salt, pepper, basil/pesto and garlic.
Step 3: Place silicone muffin trays onto ordinary baking trays, this allows them to be easily transported into the oven without spilling out. Pour the egg/milk mixture into silicone muffin trays. I only filled them to around half way, as you will need to allow enough room to add the other ingredients.
Step 4 : Gently place a few pieces or so of each of the vegetables (pumpkin, mushrooms, sun-dried tomatoes) into each individual hole. Then garnish with the crumbled feta, parsley and chilli flakes if using.
Step 5: Place in the oven for approximately 20-25 mins or until golden brown
Allow to cool before serving!
I like to eat these with a side salad of quinoa and greens but they also make a great snack and are great for a light breakfast on the run!
Tip: I normally like to steam up a much bigger batch of butternut pumpkin in the morning when I plan to make these. I then use the excess to use for salads and for Nakoda’s baby food!