Meatless Monday – Mini vegetable fritatta

I was pleasantly surprised to find more than 500 views for my last post, thanks to Kimbra’s Facebook page. Thank you! You basically made up for my entire blog’s traffic within a single day! It inspired me a little to get back on the blogging bandwagon, so here’s today’s Meatless Monday post.

DSC_0868I’m a huge fan of frittata because they’re just so easy to make. It’s basically an excuse to throw left overs in the fridge and turn it into a meal. With this recipe I was looking for something small enough to pack for a hike, but still be quite filling.

Ingredients (makes 12 mini frittatas)

  • 4 eggs
  • 1/2 cup pure cream or lite
  • 1/3 cup grated parmesan cheese
  • 1 garlic cloves, crushed
  • 1 potato peeled and chopped into cubes
  • 1 onion
  • handful of parsley
  • half a leek
  • handful of pitted olives
  • 1 pinch of salt
  • 1 teaspoon pepper
  • 1 tbs of olive oil or butter
  • Heat oven to 150 degree
  • Fry onion, garlic and potato until brown in the oil, add leek
  • In a jug mix cream, cheese and eggs, mix in the parsley, salt and pepper, then throw in the fried mixture
  • Grease a tray of muffins with butter
  • Pour mixture into tray
  • Adjust oven heat to 110 degrees celcius. Place tray in the oven and bake for 20 minutes.
Can be served both hot or at room temperature.


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