Mini frittata
These little beauties are perfect for lunch or dinner. If you make food look cute, you'll have a much better chance of the kids eating them! Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 45min
- Makes
- 6servings
- Iron
- 0.2mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Oiloil spray
- Green summer squash (zucchini)2 large,sliced into 5mm ribbons
- Egg8 large, lightly beaten
- Milk60 ml low fat
- Basil1/2 cup, finely sliced
- Feta cheese50 g, crumbled
Steps
Heat oven to 200ºC conventional (180ºC fan-forced).
Spray a 12 cavity muffin tray with oil spray and line the sides of each one with zucchini ribbons.
Mix eggs, milk and basil leaves together in a bowl and season well. Spoon egg mixture into each muffin hole, top with feta and place in oven. Bake for 15-18 minutes or until cooked.
Remove from oven and allow to sit for a couple of minutes before carefully removing each one.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 23kcal
- Protein
- 1.8g
- Fat
- 1.6g
- Carbs
- 0.6g
- Carbs10%
- Protein30%
- Fat60%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
23
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.