Quick & Easy

Vegetable and feta frittatas

If you want to serve up a healthy lunch with lots of protein and vegetables, these little vegetable and feta frittata are the way to go. They're also great as after-school snacks, and make a fab packed lunch.
vegetable and fetta frittatas
4 Item
15M
15M
30M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Line four holes of a 6-hole (¾-cup/180ml) texas muffin pan with squares of baking paper.
2.Divide vegetables into prepared holes.
3.In a large jug, whisk eggs lightly; add basil. Pour egg mixture over vegetables; sprinkle with cheese.
4.Bake for about 15 minutes, or until barely set. Stand for 5 minutes; use a palette knife to loosen the edges of the frittatas before turning them out of the pan. Serve.

Char-grilled vegetables are available in the deli section of selected supermarkets or buy them in jars.

Note

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