Quick Mini Vegetable Frittatas |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Got this recipe from a cook book titled Kids' Food by Hamlyn. My son doesn't like eating eggs, I was really happy that he liked them. Ingredients:
250 g baking potatoes, cut into cubes |
125 g frozen mixed vegetables |
75 g cheddar cheese, grated |
6 eggs |
150 ml milk |
salt and pepper |
Directions:
1. Preheat oven to 375°F.
2. Grease 12 holes in a muffin tin.
3. Put the potatos and the frozen vegetables into a saucepan, cover with cold water then bring to boil. Cook for 4 minutes until the potatoes are just tender then drain.
4. Divide the cheese and vegetables among the holes in the muffin tray.
5. Beat together the eggs, milk and a little salt and pepper in a jug. Pour equally over the potatoes and vegetables.
6. Bake the frittatas in the oven for 10 minutes until the tops are golden and the eggs are set.
7. Serve warm or cold with vegetable sticks and ketchup.
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