Mini vegetable frittatas

(50 ratings)

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Mini Vegetable Frittata
Mini Vegetable Frittata
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

If you're after something easy to make for your next party, these delicious Feta cheese and healthy veg frittatas with a pasta base are perfect


  • 35g (1oz) small conchiglette pasta shapes
  • 1 tbsp olive oil
  • 3 spring onions topped, tailed and finely sliced
  • 1 clove garlic (crushed)
  • 1/2 medium red pepper, diced
  • 15g ( oz) peas (defrosted)
  • 3 large eggs
  • 3 tbsp normal or soya milk
  • Salt and pepper
  • tsp dried oregano
  • 50g (2oz) crumbled Feta cheese

For the pesto dressing:

  • 1 tsp pesto
  • 2 tbsp plain or soya yoghurt

You will also need:

  • 1 x 6 muffin tin greased

These are not only lovely as a starter but great for packed lunches.


  1. Cook the pasta shapes in lightly salted water with the olive oil, according to the pack instructions. Rinse with cold water and drain well.
  2. Preheat the oven 200C/400F/Gas mark 6
  3. Place the remaining olive oil in a frying pan and cook the spring onion, garlic and red pepper gently for 3 4 minutes remove from the heat and add the pasta and peas.
  4. Beat the eggs, milk, seasoning and oregano together in a bowl. Divide the pasta mixture between the muffin tins, crumble in the Feta and pour over the egg mixture and cook for 20-25 minutes.
  5. Meanwhile prepare the dressing; combine the pesto sauce and the yogurt in a small bowl.
  6. Allow the frittatas to cool for 15 minutes and remove from the muffin tins, serve with the pesto dressing and salad leaves.

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