Toasty Frittata Cups
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 200°C. Spray muffin tins with cooking oil.
Remove the crust from each slice of bread and flatten with a rolling pin. Press one slice of bread into each well of the muffin tin and flatten the bread along the sides and bottom of the well.
Add the zucchini, onion, corn, cheese, flour, milk and eggs into a bowl and with a wooden spoon, mix until well combined.
Spoon an even amount of the mixture into each bread cup and finish by sprinkling a little cheese on top.
Bake for 15-20 minutes, until the frittatas are set in the middle and the bread is golden. Cooking time may be longer if baking multiple tins at once; rotate tins in oven if needed.
Remove from oven and leave to cool in tray for 5 minutes before serving.
Tip
- Don’t waste the crusts! Why not use them as croutons in a salad, or blend them into breadcrumbs for another dish?
Ingredients
Directions
Preheat fan-forced oven to 200°C. Spray muffin tins with cooking oil.
Remove the crust from each slice of bread and flatten with a rolling pin. Press one slice of bread into each well of the muffin tin and flatten the bread along the sides and bottom of the well.
Add the zucchini, onion, corn, cheese, flour, milk and eggs into a bowl and with a wooden spoon, mix until well combined.
Spoon an even amount of the mixture into each bread cup and finish by sprinkling a little cheese on top.
Bake for 15-20 minutes, until the frittatas are set in the middle and the bread is golden. Cooking time may be longer if baking multiple tins at once; rotate tins in oven if needed.
Remove from oven and leave to cool in tray for 5 minutes before serving.
