Mini frittatas
Hearty finger foods or a light lunch.
Ingredients
Makes 6
canola oil spray
1-2 Tbsp polenta or corn flour
6 cups prepared vegetables: sliced capsicum, sliced onions, diced carrot, broccoli florets
¼ cup water
4 eggs, beaten
pinch salt
freshly ground black pepper, to taste
½ cup farmhouse pickle
microgreens or salad greens for serving
optional
½ cup feta cheese or
½ cup grated cheese
Method
Preheat oven to 180ºC.
Spray 6 large muffin pans with oil and dust with polenta.
Heat a large heavy-based frying pan, spray with oil and add vegetables. Stir fry for 2-3 minutes.
Add water, cover and cook until vegetables are just tender. Add more water if necessary. Drain, cool and portion into muffin pans.
Beat eggs, salt and pepper together, stir in pickle and feta (if using) and spoon over vegetables in prepared muffin pans.
Sprinkle with grated cheese if desired.
Bake in preheated oven for 15-20 minutes until golden and mixture is set.
Remove from pans and serve hot or cold with a green salad or microgreens.