Zucchini & Carrot Frittata Muffins

Name: Zucchini & Carrot Frittata Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 12

Prep

15 min

Cook

25 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

25 min

Serves

Skill

Breakfast Weet Bix

Individual frittata muffins make lunches and tea time a breeze.

Ingredients

4 Weet-Bix™, crushed
6 eggs
1/4 cup olive oil
1/2 tsp salt
1 large zucchini, grated (150 g)
1 large carrot, grated (150 g)
1 medium onion, finely chopped (230 g)
1/4 cup plain flour
2 tsp baking powder
2 Tbsp grated Parmesan cheese

Nutrition per serving

Weight, measurement and temperature conversions

484 kJ

energy kj

4 g

protein

1 g

saturated fat

1.8 g

dietary fibre

8 g

carbohydrate

2 g

sugars

219 mg

sodium

Method

Preheat oven to 180°C (350°F). Line or lightly oil a 12-hole muffin tin.
In a large bowl, whisk eggs, oil, and salt. Add zucchini, onion, carrot, flour, baking powder, and Weet-Bix. Mix well.
Divide batter into prepared tins and sprinkle with cheese.
Bake for 25-30 minutes until golden and set. Cool in pan 5 minutes, then transfer to a rack to cool completely.
Serve 1 muffin as a snack, or 2 muffins with your favourite side salad for delicious meal.

4 Weet-Bix™, crushed
6 eggs
1/4 cup olive oil
1/2 tsp salt
1 large zucchini, grated (150 g)
1 large carrot, grated (150 g)
1 medium onion, finely chopped (230 g)
1/4 cup plain flour
2 tsp baking powder
2 Tbsp grated Parmesan cheese