Carrot and zucchini frittata


A clever way to get vegies into the kids without them knowing – and they love it. Make mini versions in muffin trays for picnics or party finger food. Perfect for lunches instead of sandwiches.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serves: 4


  • 10 eggs
  • ½ cup milk or cream
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 3 sprigs thyme
  • 50 g cheddar cheese, grated


1Preheat oven to 200°C. Grease a muffin tray.

2Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside.

3Heat olive oil and cook onion in frying pan over medium heat, stirring for about 2 minutes until onion softens.

4Add grated carrot and zucchini and cook for a further 4 minutes until the vegetables soften slightly. I like to cook them until they get a bit of colour.

5Combine vegetables, thyme and cheese with egg mixture and pour into muffin cups.

6Cook in oven for 15 minutes. To check if it is ready, give it a wobble or touch the top.

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Peninsula Kids – Winter 2017


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