These mini frittatas were an on the spur of the moment recipe. I had some left over frittata mixture and I used it to make these pretty muffin type frittatas. They tasted great and puffed up so beautifully.
I sliced the zucchinis thinly and lined the bottom of the muffin pans and then poured the egg mixture on top. But you could also chop/grate the zucchinis and add them to the mixture before baking.
This recipe makes about 8-10 frittatas.
PREP: 15 minutes COOK TIME: 20-30 minutes
1 zucchini, sliced thinly
½ cup spinach, chopped
1 tsp cumin seeds
1 large onion, chopped finely
2 green chillies, chopped finely
1 tbsp fresh ginger, grated
½ tsp turmeric powder
1 tsp garlic powder
6 eggs, beaten
½ tsp baking powder
2 tbsp fresh cream
½ cup cheddar cheese, grated
Salt to taste
2 tbsp vegetable/olive oil
Preheat the oven to 180 C.
Grease a muffin pan.
Heat the oil and add the cumin seeds. Add the onions, green chillies and ginger. When the onions are cooked, add the salt and turmeric powder. Add the spinach and mix well. Remove from heat and set aside to cool.
Add the onion and spinach mixture to the beaten eggs along with the baking powder, garlic powder, cream and cheese.
Line the muffin pan with the zucchini slices and spoon the egg mixture on top almost to the brim. Bake 15-20 minutes in the centre shelf of the oven or until the top is puffed up. Serve immediately.