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When roasting vegetables for dinner make sure you do extra so you have them ready to make these frittatas as a quick and easy lunch or light meal the next day.
Preheat the oven to 180°C. Line eight 125ml (1/2 cup) muffin tin holes with paper cases or grease with olive oil.
Place the roasted vegetables, eggs, cheese and herbs in a large mixing bowl and season well with salt and pepper. Stir to combine and spoon mixture evenly into muffin holes.
Bake in preheated oven for 20-25 minutes until just set and lightly golden. (The eggs will continue to cook in the tin, so it’s ok if the centre is a little soft, just not runny).
Stand in the tin for a few minutes before transferring to a wire rack (see Baker’s Tips). Serve warm or at room temperature.
Roasted pumpkin, capsicum, carrots, sweet potato, zucchini, eggplant and mushrooms all work well in these frittatas.
Add chopped fresh herbs such as rosemary, sage or thyme to your vegetables before roasting them for an extra flavour hit.
You can also add a 210g tin pink salmon in spring water, drained and coarsely flaked, with the vegetables to boost the protein in these frittatas.
You may have to use a small palette knife or butter knife to remove the frittatas from the tin if you haven’t used paper cases.
These frittatas will keep in an airtight container in the fridge for up to 2 days. Serve at room temperature or reheat in an oven preheated to 180°C for 5-10 minutes.
For larger frittatas, bake the mixture in six 185ml (3/4 cup) muffin tin holes.
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