Mini veggie and cheese frittatas

Mini veggie and cheese frittatas

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Recipe for Kenwood by Claire Turnbull

Top tips:

  • If your kids are having an ‘anti green day’ then just peel the courgette and they will never see it in there!
  • You can also make these into mini pikelets!

Makes 24 mini frittatas or 6-8 large individual frittatas.


  • Oil for greasing
  • ½ small onion or 1 shallot
  • 1 large courgette
  • 1 large carrot
  • 1 medium parsnip
  • 5 large eggs, beaten
  • 60g cheese
  • 2 tbsp rolled oats
  • Optional:  Fresh herbs, dried herbs, seasoning 


  1. Pre heat oven to 180°C.
  2. Grease a muffin pan or line with muffin cases
  3. In a large bowl place the beaten eggs, any herbs / seasoning and the oats – leave to the side to allow oats to soften.
  4. In a food processor, process the onion until finely chopped, remove from the food processor and add to the egg mixture.
  5. Add the cheese to the food processor, break into small chunks using the chopping blade, add the cheese to the egg mixture.
  6. Remove the chopping blade and put in the fine grating blade then finely grate the courgette, remove this from the food processor and squeeze out as much liquid as possible from the courgettes using either paper towel or a clean tea towel. Add to the egg mixture
  7. Grate carrot and parsnip, add to the egg mixture and stir everything together
  8. Spoon the mixture into the mini muffin pan
  9. Bake for around 8-10 minutes (for mini muffins) or 10-15 mins for larger muffins or until cooked through and golden brown.  

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