Vegetarian

Mini vegetable frittatas takes 5 minutes to prepare.

Mini vegetable frittatas takes 15 minutes to cook.

Mini vegetable frittatas makes 4 servings.

The ingredients for Mini vegetable frittatas are:

Feta Cheese, 30 grams (1 ounce)
Yellow Sweet Corn, Frozen, 0.25 cup kernels
Peas, frozen, 0.25 cup
Zucchini, 2 cup / 2 large zucchini - grated
Carrots, raw, 1 - grated
*vegetable oil- cooking spray, 1 serving
*Coles White Self Raising Flour, 30 gram (2 tablespoons)
Egg, fresh, 110 grams (2 medium eggs)

Here is how you make Mini vegetable frittatas:

Preheat oven to about 200cGrate zucchini and carrot into a colander and squeeze all the moisture outBeat eggs into a bowl add a pinch of salt and pepper and herbs of your choice (I like oregano in mine). Stir in all the vegatables and feta cheese until well mixed. Sift in 2 tablespoons of self raising flour and mix in well until the mixture is even. Spray 4 muffin tins with vegetable oil spray, pour in the mixture and into the oven for 15-20 minutes or until golden brown on the top. You can substitute almost any vegetable into this recipe, all the vegetables go in raw and will be cooked with they come out. Remember to squeeze out the excess liquid from any vegetables you grate as this will affect the texture. The self raising flour helps these little fritatas to come out perfectly light and fluffy. Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user OFEDEOZ.

The nutritional information for Mini vegetable frittatas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 125.1

• Total Fat: 4.6 g
• Cholesterol: 108.4 mg
• Sodium: 200.9 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 2.9 g
• Protein: 6.9 g