Mini Frittatas

Mini Frittatas

Mini frittatas are a great make-ahead snack or for brekkie on the go.
  • 30 Mins

    Cooking Time

  • Difficulty

  • 10 Mins

    Prep Time

  • 12 People


  • 1½ cups water
  • ¾ cup reduced-fat milk
  • 2 teaspoons Flora Salt Reduced Spread
  • 1 Continental Pasta & Sauce Alfredo - Family Pack
  • 4 eggs
  • ¼ cup chargrilled eggplant, diced
  • ¼ cup sun-dried tomatoes, diced
  • 1 cup roasted red capsicum, diced
  • 3 shallots or spring onions, thinly sliced
  • ½ cup grated tasty cheese
  • 3 tablespoons toasted pine nuts

  1. Preheat oven to 200°C (180°C fan-forced). Spray a 12 x 1 1/2 tablespoon-capacity silicone mini muffin pan with a little oil spray. If using standard metal mini muffin pans instead of greasing line with paper cases.

  2. Prepare Pasta & Sauce according to directions on pack, using water, milk and spread, and set aside to cool slightly.

  3. In a large bowl, lightly beat eggs. Add remaining ingredients and the prepared Alfredo Pasta & Sauce, stir until combined.

  4. Spoon mixture into lightly greased mini muffin pans and bake for about 12 minutes, or until frittatas are set and lightly browned. Allow to stand in pan for 3-5 minutes before removing.

  5. Serve frittatas warm. If desired top with a slice of cherry tomato and a basil leaf.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 139.16 kcal
Protein (g) 6.82 g
Sugar (g) 4.32 g
Fat (g) 8.35 g
Fibre (g) 1.41 g

Featured recipes