Mini Muffin Zucchini, Leek & Ricotta Frittatas2013-03-18
- Servings : 24 mini or 12 regular
- Prep Time : 25m
- Cook Time : 10m
- Ready In : 35m
It took a few attempts before George was accepting of eggs. Although, there was no hesitation with these mini zucchini, leek and ricotta frittatas. These eggy morcels are perfect for little fingers and another healthy addition to the tasting plate.
They’re great for the freezer too.
Tip: Grease your mini muffin tray and paper cases well to ensure the frittatas don’t stick.
Nutrition Note: Eggs are a great inclusion in your child’s diet. They contain high quality protein, omega 3 fatty acids and 11 different vitamins and mineralsJoin us on Facebook for other foodie bits and pieces.
- 2 teaspoons olive oil
- 1 zucchini, finely diced or grated
- 1/2 cup finely sliced leek, white part only
- 5 eggs
- 1/2 cup ricotta
- 1/2 cup grated parmesan cheese, loosely packed
Preheat the oven to 180 degrees and grease or line 2 x 12 mini muffin trays. (Alternatively bake 2 batches if you only have one mini muffin tray or 1 x 12 regular muffin tray.) -
Heat the oil in a frying pan over medium heat. Add the leek and cook for 10 minutes or until it starts to soften. Add the zucchini and cook for a further 5-10 minutes. Set aside to cool slightly. -
Combine the eggs, ricotta and parmesan cheese in large bowl. Stir through the leek and zucchini. -
Half fill the mini muffin cases and bake for 8-12 minutes or until the frittatas have set. (For regular size muffin frittatas bake for 15-18 minutes or until set.)
(Note: You can freeze these little frittatas in individual portions. Just allow to thaw in the fridge or defrost in the oven or microwave.)
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