Looking for a quick, kid-friendly recipe that’s perfect for lunchboxes, snacks, or even breakfast on the go? These ham and vegetable mini frittatas are packed with protein, full of flavour and a great way to sneak in extra veggies. Plus, they’re super simple to make and freezer-friendly too!
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Before Will and I moved into our house (a whole year ago!) we lived in a unit on a popular shopping strip. This meant that should I run out of an ingredient mid-recipe, Woolies was just a 5 minute stroll up the road.
I timed myself one day and it took 7 minutes from realising I was out of sugar, maybe it was butter, anyway, it took me 7 minutes to get to Woolies, buy the missing ingredient and be back in the kitchen picking up where I left off.
When we moved to our house I had to be a bit more of a forward thinker as missing ingredients are more than a short stroll away.
Now add a baby to the equation and if I can't get it delivered I usually don't buy it.
Last week it was my turn for bringing a lunch item to Mother's group and I was feeling way too lazy to drag Ollie to the shops so I had to get creative.
Don't they say 'necessity is the mother of invention?' It was in this case.
I had a whole lot of random veges, a tomato, some ham leftover from weekend sandwiches and a carton of eggs. Deliciousness was born.
I based these ham and vegetable mini frittatas on my crustless zucchini quiche, making them in muffin cases so they'd be nice and easy to eat with one hand while potentially balancing a bub in the other.
They're packed full of veges so I think that makes that pretty healthy right?
You could adapt it to use whatever veges you have on hand but if you use something like zucchini, make sure you squeeze out the liquid.
The kale was a tasty addition as it seemed to float to the top, creating a kale chip crust.
These would also make a great lunch on the go. Next time I'm going to make up a big batch and pop them in the freezer for easy, quick, healthy lunches I can just grab and re-heat. Enjoy!
What about you? What have you come up with out of necessity?
Recipe
Ham and vegetable mini fritattas
Ingredients
- 1 small sweet potato
- 1 carrot
- 1 chunk of cheese I used cheddar
- 3 button mushrooms
- 1 onion
- 1 tomato
- ½ bunch kale
- 2 tablespoon chopped fresh basil
- 5 free-range eggs
- 1 cup wholemeal self-raising flour
- ¼ cup olive or macadamia oil
Instructions
- Pre-heat the oven to 180C fan-forced.
- Line a muffin tin with 12 liners.
- Grate the sweet potato, carrot and cheese.
- Chop up the mushrooms, onion, tomato and kale into small pieces.
- In a big bowl, whisk together the eggs, flour and oil.
- Use a spatula to fold in the rest of the ingredients.
- Divide the mixture between the cases.
- Bake for 20-30 minutes or until golden on top.
- Serve warm, at room temperature or cold.
Nutrition
Sherry from sherryspickings says
These look gorgeous Claire! Yum
Claire says
Thanks Sherry!
Hotly Spiced says
These look really good, Claire, and well done on inventing a great frittata recipe. I love how you served them. We've just returned home from being in the Southern Highlands. I love it when I cook down there because I'm a long way from the shops so I'm forced to be creative in the kitchen. Bach here in Sydney I'm so close to the shops I turn lazy when it comes to imagination! xx
Claire says
I hope we will get to hear all about what you made Charlie! x
Jessica says
Yum! Wish I was in your mom's group (not just for the frittatas, but for the great company too)!
Claire says
Jess I wish you were too!
Katy Potaty says
I am SO hungry for a late-night frittata right now, I love how you just threw what you had together and came up with these!
Claire says
Well they're pretty easy Katy you could whip one up now!
Choc Chip Uru says
What cute and delicious mini frittatas :D
Cheers
Choc Chip Uru
http://gobakeyourself.com/
Claire says
Thanks!
Maureen | Orgasmic Chef says
These look like they were planned from inception to shopping to prep to baking. Well done, Claire. The other mums must have been very happy with these. I love how you served them.
Claire says
Thanks Maureen! The cupcake cases really made them didn't they?!
Louise says
Mmm these look so yummy :) I was just wondering do you think I could use almond flour instead of wholemeal and add a bit of baking powder? I want to start experimenting on recipes, trying to eat more low carb / paleo ;-)
Claire says
Louise I would say you could. It's more there to give them a bit of substance really. Only one way to find out :-) You could probably substitute with quinoa flakes too although I've never tried this.
Louise says
Thanks Claire, I'm going to try it :)
Claire says
Good luck!
Lorraine @ Not Quite Nigella says
I think that's how some of the best recipes have been invented! :P And these certainly don't look thrown together at all :D
Claire says
Yes you're probably right!