Rice and Veggie Frittata Muffins

2012-09-11
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

After a big morning of painting mummy’s clothes which was apparently hilarious, 14 months is too young for finger painting painting, I found myself home with a very tired and hungry Harry. These little bites are packed full of good stuff and can be eaten up fast. I hope I am now in for a looooong day sleep. Please?

Nutrition Note: Want fresher than fresh?  Frozen spinach retains its nutrients and flavour so can be even more nutritious  than the fresh bunch that has been sitting in your fridge all week.

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Ingredients

  • 1 small (75g) tin of corn (or use fresh)
  • 1 cup cooked brown rice (or cooked quinoa)
  • 1 ripe tomato, chopped
  • 1 garlic clove, crushed
  • 1 cup fresh spinach (or equivalent frozen)
  • 5 large eggs
  • 1/2 cup milk
  • 3/4 cup grated cheese
  • 2 tbs fresh ricotta (optional)
  • 1 tsp olive oil

Method

Step 1

Preheat the oven to 180°C. Grease a 12 hole muffin tin. -

Step 2

Heat oil in small fry pan over medium. Sauté the garlic and corn for a few minutes, then add tomato, spinach and cooked rice until heated through. Set aside.  -

Step 3

Combine the eggs, milk, ricotta and 1/2 cup cheese in a bowl. Add the rice mixture and stir to combine. -

Step 4

Spoon mixture in to fill each muffin hole. Sprinkle with extra cheese. Bake in the oven for around 20 minutes or until the egg is set and the cheese is golden.  -

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Recipe Comments

  1. posted by Nicole on October 18, 2012

    Could you substitute the cheese with anything? My daughter is dairy intolerant :(

      Reply
    • posted by Allie on October 19, 2012

      Hi Nicole, we think the egg will be enough of a binder for these so perhaps just leave out the cheese. You can add an extra egg, herbs or bacon if you want extra flavour. Hope that helps x

        Reply
  2. posted by Sussan on August 5, 2013

    Thanks Allie, I will try this recipe for my toddler with tuna. :)

      Reply
  3. posted by Tobi on December 4, 2013

    Just put a batch of these in the oven now to try with my 2.5yo.
    Do I assume that all your recipes are using a fan forced oven or only when specified?
    Also, it would be great to know if this recipe (and others) are suitable for freezing if possible.

      Reply
    • posted by Allie on December 4, 2013

      Hi Tobi, thanks for your message. The oven temps are for conventional ovens, if using fan forced you may need to reduce by 10-20 degrees. Ovens all vary so much these days it is hard to say exactly. We have written a Freezing and Defrosting guide to try and help with this (link attached) and in most of our newer recipes we have included freezing options as this is really helpful. Ax >> http://onehandedcooks.com.au/freezing-and-defrosting-guide/

        Reply
  4. posted by Sarah on January 10, 2014

    Just made these into mini muffins and they were a huge hit with my 17 month old :)

      Reply
  5. posted by Dianne on January 8, 2015

    HI – are these ok to freeze or is the rice an issue?

    Kind regards
    Di

      Reply
    • posted by Allie on January 24, 2015

      I have frozen these and they were OK. They do lose their shape a little once defrosted.

        Reply
  6. posted by Alexandra on June 1, 2016

    Any ideas to replace eggs? Would it work if I used flaxseeds or too many eggs to try and replace?

      Reply

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