Mini Vegetable Frittatas

Ingredients
1 Onion grated
2 Carrots, grated
2 Zucchinis, grated
1 small sweet potato grated
1 tin for canned corn
1 cup of tasty cheese
2 cloves of garlic
1 tablespoon of seeded mustard
1 cup of Gluten Free SR Flour or SR Flour
1 teaspoon of baking powder
¼ of olive oil
Salt and pepper
6 - 7 large eggs, lightly beaten
oil spray
Seed mix for topping
Method
1. Preheat oven to 180 degrees Celsius
2. Combined all grated vegetables, corn, cheese, garlic, and seeded mustard, mix well
3. Sprinkle combined flour and baking powder over the mixture; toss mixture, making sure that the vegetables are evenly coated with flour.
4. Combine beaten egg, olive oil in a bowl and pour over vegetable mixture, mix well.
5. Prepare cupcake or muffin tins with olive oil spray and drop mixture into pans. Make sure that each pan is filled to the top but not overflowing
6. Sprinkle with seed mixture and gentle press into the top to they stick to the other ingredients
7. Place frittatas in preheated oven for 35 -- 40 or until they are golden brown
8. Leave to cool slightly in the pans then turn out on a rack to completely cool
Makes 24
NB Once cool these frittatas can be wrapped individually and frozen... great for lunches, after school snacks

[@TheoMichaelsCooks]

Great idea to get some vegetables
inside my little carnivorous kids!

[@motherhubbardscupboard7544]

Yes Theo... I find that they don't even realise that they are eating them! I also have a blog post on them, if you would like to check it out! www.themotherhubbardscupboard.com/getting-your-i…-vegetarian-on/