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Vegan Mini Vegetable Frittatas

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

Looking for the perfect breakfast for those colder days? These mini vegetable frittatas are an amazing and healthy way to start the day!

These taste great warm or cold!


If, like me, you are feeding a youngster this is a great way to get them to eat their veggies!


Check out the youtube video of this recipe - https://www.youtube.com/watch?v=VBI-jVVYDmg


Like, share and subscribe! I hope you all like it as much as we do!


These vegetable frittatas also make a delicious lunch with some salad or boiled vegetables, and why not try them with a little gravy!


This recipe makes 12-18 depending on the size of your muffin trays.


I would love to know what you all think!

Ingredients


3 Cups of mixed veg - Broccoli, sweetcorn, pepper, spinach

½ Cup Spring onions - Thinly Sliced

2 tbsp Olive Oil - More for greasing

2 Cups Plain Flour

¼ Cup Nutritional Yeast

1 tsp Baking Powder

2 ½ Cups Water

Salt & Pepper to taste


Method


* Preheat the oven 200C


* Prepare all the veg except spring onions. Place in a small bowl and mix together.


* In a large bowl, combine the flour, yeast, baking powder, water, salt and pepper. Set aside.


* Heat the olive oil, on a medium heat, in a large pan.


* Add the veg mix, not the spring onions, cook until starting to soften. 2-3 minutes.


* Add the spring onions, cook for a further 1-2 minutes.


* Brush a muffin tray with oil.


* Use a dinner spoon and place a mound of veg in each cup.


* Fill the muffin tray ¾ of the way up with the batter.


* Gently stir each cup to cover the veg in the batter.


* Bake for 30-35 minutes or until a toothpick comes out clean.


* Let cool a little before removing from the muffin tray.


Serve


Enjoy!




Check out some of my other recipes;




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Email; 

marisasveganrecipes@hotmail.com

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