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Vegetable and feta muffin pan frittata recipe
Vegetable and feta muffin pan frittata recipe
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Cheesy vegetarian frittata made with leftover roast veggies for a tasty make-ahead lunch.
Ingredients:
  • 1 (about 400g) sweet potato, cut into 2cm pieces
  • 2 (about 250g) Lebanese (slender) eggplants, coarsely chopped
  • 1 small red onion, cut into wedges
  • 1 small red capsicum, deseeded, cut into thick strips
  • 1 zucchini, halved lengthways, coarsely chopped
  • 18.20 gm olive oil
  • 2 eggs
  • 2 tsp chopped fresh continental parsley leaves
  • 10g feta
Instructions:
  • Place a sheet of baking paper in one compartment of a 185ml (3/4 cup) Texas muffin pan, making sure the paper extends over the side.
  • - Preheat the oven to 200C/180C fan forced. - Grease 2 large baking trays and line with baking paper. - Spread sweet potato, eggplant, onion, capsicum, and zucchini over the trays. - Drizzle oil over the vegetables and season with salt and pepper. - Bake for 30 minutes or until tender. - Allow the vegetables to cool on the trays before serving.
  • Set aside 1 1/3 cups of sweet potato and 2 wedges of onion for the patties and soup. Include the rest in the next step for the roasted vegetables.
  • Preheat the oven to 180C/160C fan forced. Whisk the eggs with parsley and season. Divide 1 cup coarsely chopped roasted vegetables into a muffin pan. Pour the egg mixture over the vegetables, top with feta, and bake for 30 minutes until set.

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