Vegetable And Feta Muffin Pan Frittata Recipe

This cheesy vegetarian frittata uses leftover roast vegetables for a delicious lunch you can make ahead.

The ingredient of Vegetable And Feta Muffin Pan Frittata Recipe

• 1 about 400g sweet potato cut into 2cm pieces
• 2 about 250g lebanese slender eggplants coarsely chopped
• 1 small red onion cut into wedges
• 1 small red capsicum deseeded cut into thick strips
• 1 zucchini halved lengthways coarsely chopped
• 1 tbsp olive oil
• 2 eggs
• 2 tsp chopped fresh continental parsley leaves
• 10g feta

The Instruction of vegetable and feta muffin pan frittata recipe

• line 1 hole of a 185ml 3 4 cup texas muffin pan with baking paper allowing the paper to overhang the side
• preheat the oven to 200c 180c fan forced grease 2 large baking trays line with baking paper spread sweet potato eggplant onion capsicum and zucchini over prepared trays drizzle over the oil and season bake for 30 minutes or until tender set aside on trays to cool
• reserve 1 1 3 cupfuls sweet potato and 2 onion wedges for patties and soup see notes use remaining as part of roasted veg in next step
• heat the oven to 180c 160c fan forced whisk the eggs in a small bowl add the parsley and season place 1 cup coarsely chopped roasted vegetables in the prepared muffin pan carefully pour the egg mixture over the top then sprinkle with the feta bake for 30 minutes or until just set

Nutritions of Vegetable And Feta Muffin Pan Frittata Recipe

fatContent: 326 235 calories
saturatedFatContent: 17 3 grams fat
carbohydrateContent: 4 8 grams saturated fat
sugarContent: 20 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 19 3 grams protein
sodiumContent: n a

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