It’s been a little while since I made this recipe, but I say that, even if some of the vegetables used was not too much of the season, I would still propose this. I think you all know the frittata (for those who do not know it is an omelette with vegetables), there I wanted to test it in a mini version in the form of muffins. I have to say that this form here pleases me well because it can do absolutely what we want-like mix of vegetables. Perfect for an appetizer or for a brunch, I am absolutely sure that you would have a mouthful and then it’s also a good way to make eating vegetables to children recalcitrant to this topic !!!

So, yes, I know the peas, it is definitely more of the season and it’s the end of tomatoes and zucchini, but why not make a version more fall with the squash puree and mushrooms ?!

Frittata muffins with vegetables {gluten free – without milk}

For a fortnight, Save Print Ingredients

  • 8 eggs
  • 10 cl of cream vegetable rice
  • 1 small zucchini
  • 2 carrots
  • 1 small bowl of mashed peas
  • 1 small fennel
  • 1 onion
  • 1 clove of garlic
  • A few cherry tomatoes
  • Fresh herbs
  • Salt and pepper

 

Preparation

  • Preheat the oven to 200°.
  • Grease the muffin cups so that the frittata does not hang.
  • Grate the zucchini and carrots, snip finely the fennel, the fresh herbs and the onion.
  • Beat eggs with cream of rice, salt and pepper. Add the clove of garlic pressed.
  • Divide as you please the vegetables (grated, chisel and mashed) in the muffin cups up to mid-height then top with the egg-cream mixture.
  • Bake for 15 minutes.

 

Written by Doc

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