Mini frittatas
These are yummy for lunch or a light dinner, and quick to make. Dice your vege allowance into small pieces - I like a mixture of mushroom, capsicum, spring onion and zucchini but pretty much anything will work. Sautee until veges are soft. place about a quarter into 4 normal sized muffin pans (I have silicon ones and they are fantastic as nothing sticks to them). In a bowl lightly whisk a couple of eggs, come seasoning, and throw in some herbs if you like (a squeeze of tubed Italian herbs works well). Pour the egg mix over the veges. Throw into a warm oven (around 180-190C-ish) until the egg is cooked, about 15-20 mins. They'll puff up a bit when they're cooked, and the top will be solid. Remove from the muffin pans and enjoy them! Nice piping hot, or even warm as a finger food. Haven't tried them cold but would probably be fine.
These are yummy for lunch or a light dinner, and quick to make. Dice your vege allowance into small pieces - I like a mixture of mushroom, capsicum, spring onion and zucchini but pretty much anything will work. Sautee until veges are soft. place about a quarter into 4 normal sized muffin pans (I have silicon ones and they are fantastic as nothing sticks to them). In a bowl lightly whisk a couple of eggs, come seasoning, and throw in some herbs if you like (a squeeze of tubed Italian herbs works well). Pour the egg mix over the veges. Throw into a warm oven (around 180-190C-ish) until the egg is cooked, about 15-20 mins. They'll puff up a bit when they're cooked, and the top will be solid. Remove from the muffin pans and enjoy them! Nice piping hot, or even warm as a finger food. Haven't tried them cold but would probably be fine.