Here’s a great recipe – perfect for an adults or kids lunch box, or ideal for a weekend lunch!
Trying to keep your family healthy can sometimes seem like hard work, especially when it comes to getting the veggies in. Worst of all, its not just the kids is it?! There are plenty of men out there who need more than a little encouragement to eat enough veggies. This recipe 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.
Pre heat oven to 180°C.
Grease a muffin pan or line with muffin cases
In a large bowl place the beaten eggs, any herbs/seasoning and the oats – leave to the side to allow oats to soften.
In a food processor (I use the amazing Kenwood Multipro Excell), blend the onion until finely chopped, remove from the food processor and add to the egg mixture.
Add the cheese to the food processor, blend to break into small chunks using the normal blade, add the cheese to the egg mixture.
Remove the normal 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.
Grate carrot and parsnip, add to the egg mixture and stir everything together.
Spoon the mixture into muffin pan.
Bake for around 8-10 minutes (for mini muffins) or 10-15mins for larger muffins or until cooked through and golden brown.
- If you 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!
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