Ingredients
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
3
-
1/4
-
2
-
-
-
Directions
Mini Vegetable Frittatas, I found this among my printed out recipes from last year I have no idea now where it came from as I had cut it to fit in my folder They are very easy to make and are great for lunch boxes They also go well with a salad for a tasty lunch/brunch or supper **Note use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can) , Yum-yummy sooo you like frittatas, too? Gasp, perhaps were cousins!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre Heat the Oven to 180'c. |
|
2
Done
|
Saute the Onion in the 2 Teaspoons of Oil Over Med Heat Until Soft. |
|
3
Done
|
Place the Grated Carrot & Courgette Into a Large Bowl. Add the Cooked Onion, Cheese, Corn, Flour, Baking Powder and Salt. |
|
4
Done
|
in Another Bowl Combine the Second Measure of Oil With the Eggs. |
|
5
Done
|
Pour the Egg Mix Into the Vegetable Mixture and Mix Lightly. |
|
6
Done
|
Spoon Into 12 Lightly Greased Muffin Pans. |
|
7
Done
|
Sprinkle With the Seeds and Bake in a Moderate Oven (180'c) For 30 Minutes. |
|
8
Done
|
Remove from Oven and Remove from Pans. Either Eat While Hot or Warm or, Cool and Use in Packed Lunches. |
