It’s light weight & healthy ideal choice for a mid-week dinner. Loved by kids as a on-the-go snack, this mini vegetable frittatas is packed with loads of nutrition & so easy to make. The beauty is you can enjoy this vegetable frittatas hot or cold without compromising the taste, along with tomato sauce or chutney."
8 Medium Egg
125 Millilitre Single cream
3 Large Spring onion (cut in to slices)
1 Large Courgettes (zucchini)
1 Medium Red bell pepper (cut in to slices)
1/2 Teaspoon Thyme (dried)
2 Tablespoon Olive oil
1/2 Large Tomato (chopped)
120 Grams Cheddar (grated)
Pre-heat oven to 180C. Grease a 12 hole muffin tin & set aside.
Heat olive oil in a sauce pan, when oil is hot add spring onion, courgettes, bell pepper and thyme in to the sauce pan and fry it about 2 minutes until vegetables are soft. Remove from the heat & set aside
Now add tomato and cheese in to the pan and mix well all together. Meanwhile in a another bowl add egg and single cream beat until well combined.
Spoon the mixture little by little in to the holes. Then using a table spoon pour egg mixture over the vegetable.
Bake for about 20-25 minutes until the surface get light golden colour. Once left it to cool for 4-5 minutes dig out each frittata from muffin holes by running a butter knife around muffin holes. Serve hot or cold.