Veggie Mini Frittata

Being on a healthier eating plan for fertility reasons I have been trying to come up with quick and simple meals and snacks and frittata has become a go to meal.  You can throw virtually anything in. I have made ones with potatoes, meat etc but if you are looking for a veggie version this is it!   You can eat them warm fresh from the oven or perfect out of the fridge to take to work, put in kids lunchboxes or if out on a picnic.   My recipe makes 8 cupcake tin size frittatas and each one has around 70 calories

What you will need:

4 medium size eggs

80g of frozen garden peas (or petit pois)

1 onion

10 cherry tomatoes or 2 salad tomatoes

Splash of milk

Frylight oil (or butter)

Salt for seasoning

Cupcake tin

  1. Preheat oven to 190c, fan assisted 170c, 375f or gas mark 5
  2. Crack the eggs into a mixing bowl and add a splash of milk and salt and whisk well


3. Add frylight low calorie oil to a frying pan (butter if you prefer) and soften onions


4. Chop the tomatoes in small pieces then combine then add them, the peas and onion to the eggs and mix


5. Spray frylight inside each cupcake tin to make the Fritattas easier to remove when cooked then add the mixture to each one filling to the top until used.  Make sure you try to get an even mix of egg and filling in each one


6. Add to the preheated oven, cook on the middle shelf for around 12 – 15 mins.  I usually check how they are doing after 10 mins.   Once cooked then will look set on top and start to colour

7.   Remove from the tin by loosening all around the edges and bottom with a small spatula or pallet knife.  I prefer the pallet knife as I can get right under the Frittatas.

8. Eat just as they are or serve with a lovely side salad

Enjoy x




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