Mini Frittatas

Servings: 24
Prep. Time: 10 minutes
Cook Time: 12 minutes

Mini Frittatas are the perfect weekend snack – they are quick and easy to make and can even be prepped ahead of time.


  • Oil for greasing
  • 4 medium eggs
  • 10g fine rolled oats
  • Salt and freshly ground pepper
  • 1 shallot
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1 parsnip, peeled and ends removed (approx.100g)
  • 1 small courgette, ends removed (approx.100g)
  • 1 carrot, peeled and ends removed (approx.100g)
  • 50g cheddar cheese
  • 1 tsp. groud sumac


  1. Prepare a mini muffin tin and preheat the oven to 180 ̊C.
  2. In a large bowl, briefly beat the eggs. Add the oats, salt and pepper and then beat together to combine.
  3. Using the CHOPPING BLADE, in a food processor, chop the shallot and fresh herbs.
  4. Remove the chopping blade and insert the FINE GRATING DISC. Grate the parsnip, courgette, carrot and cheese.
  5. Place all the ingredients from the food processor into the egg mixture and combine well.
  6. Evenly spoon the mixture into the mini muffin tin.
  7. Bake for 12 minutes, until set and starting to crisp.
  8. Allow to rest for a few minutes, before gently removing from the tin.
  9. Place on a cooling rack and lightly dust with sumac.