Leftover Vegetable Mini Frittata
Not just a quick and easy appetiser, Leftover Vegetable Mini Frittatas also make the most of any leftover veggies from Christmas lunch or dinner.
Ingredients
- 1 tablespoons parsley, chopped
- 2 spring onions, thinly sliced
- 1/2 cup tasty cheese, grated
- 4 eggs, whisked
- 1/4 teaspoons mixed herbs
- 1/2 cup milk
- 1 pinch salt and pepper
- 2 cups leftover potatoes, cooked
- 1/2 cup leftover red capsicum, diced
- 1/2 cup leftover courgette, diced
- 1 tablespoons parsley, chopped
- 2 spring onions, thinly sliced
- 1/2 cup tasty cheese, grated
- 4 eggs, whisked
- 1/4 teaspoons mixed herbs
- 1/2 cup milk
- 1 pinch salt and pepper
- 2 cups leftover potatoes, cooked
- 1/2 cup leftover red capsicum, diced
- 1/2 cup leftover courgette, diced
- Step 1 of 5Preheat the oven to 180°C (200° fan-forced), grease the sides and line the base of a 12-hole muffin tin with baking paper.
- Step 2 of 5Roughly mash the potatoes with a fork and place them into the muffin tins.
- Step 3 of 5In a large bowl, combine the spring onion, red pepper, courgette, eggs, herbs, milk, half the cheese, salt and pepper. Spoon the mixture into the tins.
- Step 4 of 5Sprinkle the remaining cheese on top and bake for 20-25 minutes until puffed and golden.
- Step 5 of 5Remove from the tins and sprinkle with a little parsley.
Method
- Step 1 of 5Preheat the oven to 180°C (200° fan-forced), grease the sides and line the base of a 12-hole muffin tin with baking paper.
- Step 2 of 5Roughly mash the potatoes with a fork and place them into the muffin tins.
- Step 3 of 5In a large bowl, combine the spring onion, red pepper, courgette, eggs, herbs, milk, half the cheese, salt and pepper. Spoon the mixture into the tins.
- Step 4 of 5Sprinkle the remaining cheese on top and bake for 20-25 minutes until puffed and golden.
- Step 5 of 5Remove from the tins and sprinkle with a little parsley.
Nutrition per serving
645 Kilojoules
Protein10 grams
Fat7 grams
Carbs12 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 180°C (200° fan-forced), grease the sides and line the base of a 12-hole muffin tin with baking paper.
- Step 2 of 5Roughly mash the potatoes with a fork and place them into the muffin tins.
- Step 3 of 5In a large bowl, combine the spring onion, red pepper, courgette, eggs, herbs, milk, half the cheese, salt and pepper. Spoon the mixture into the tins.
- Step 4 of 5Sprinkle the remaining cheese on top and bake for 20-25 minutes until puffed and golden.
- Step 5 of 5Remove from the tins and sprinkle with a little parsley.