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Ham and vegetable mini fritattas

Whip up these tasty ham and vegetable mini frittatas for a quick, healthy snack or lunchbox filler the whole family will love.
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Course: Lunch
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 163kcal
Author: Claire Cameron

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

Calories: 163kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 96mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3853IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
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