Mini Vegetable Frittatas

Name: Mini Vegetable Frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Cuisine: Italian
Ingredients: 25g olive oil; 3 spring onions, sliced; Handful of spinach; 100g mushrooms, sliced; 4 eggs; 75g gruyere cheese, grated; 5 cherry tomatoes, cut into quarters; 1 tsp fresh chives or dried mixed herbs

These vegetable frittatas were made in my nonstick mini-cake tin. If you don't have a mini-cake tin, feel free to make it on an oven proof dish then cut it into squares.

Credited to: Coeliac UK

Kcal: 51.0

Difficulty: Pretty easy

Serves 18

10 mins prep

20 mins cooking time

Ingredients

25g olive oil
3 spring onions, sliced
Handful of spinach
100g mushrooms, sliced
4 eggs
75g gruyere cheese, grated
5 cherry tomatoes, cut into quarters
1 tsp fresh chives or dried mixed herbs

Method

Heat the oil in a non-stick frying pan and cook the onions, spinach, and mushrooms until just tender, about 5 minutes.
Crack the eggs into a bowl, add the herbs, and beat the mixture lightly together.
Lightly oil a non-stick mini-cake tin, and spoon in the vegetables. Pour over the egg mixture. Top with the grated cheese and tomato quarters.
Bake in a preheated oven at 170°C, gas mark 4, for 15-20 minutes or until set.
Cool, then remove from the tin. Serve warm or cold.