Mini Vegetable Frittata’s

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Mini Vegetable Frittata

Vegetarian. Gluten Free. Makes 12.

1 small zucchini
1/2 cup of peas
drizzle of coconut oil
1 small onion
2 tsp coconut sugar
1 tbsp of coriander
4 eggs
1/4 tsp of ginger
1/4 tsp of turmeric
crumbled goats cheese
6 cherry tomatoes



Dice onion and place in a fry pan with a drizzle of coconut oil and coconut sugar. Saute the onion until it starts to soften and brown. Add in the grated zucchini, frozen peas and coriander and stir over heat until combined.

Place eggs, turmeric, ginger and goats cheese into a separate bowl and whisk with a folk until combined.

Cut 12 squares of baking paper large enough to line the inside of a muffin tray (more or less depending on the size of your tray)

Place one heaped teaspoon of the vegetable mixture into each baking paper casing in the muffin tray and then top it up with the egg mixture. Give each one a little mix with your folk to ensure even distribution of contents and top with 1/2 a cherry tomato.

Pop in a moderately hot oven (180degrees) for 10mins or until the tops have started to brown and the egg is cooked.

Great for a quick lunch, snack or addition to your breakfast plate.

Bite sized vegetable frittata



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