Vegetable And Feta Muffin Pan Frittata Recipe
Vegetable and feta muffin pan frittata recipe

This cheesy vegetarian frittata uses leftover roast vegetables for a delicious lunch you can make ahead.
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To get started past this recipe, we have to first prepare a few components. You can cook Vegetable and feta muffin pan frittata recipe using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable and feta muffin pan frittata recipe:
- 1 (about 400g) sweet potato, cut into 2cm pieces
- 2 (about 250g) Lebanese (slender) eggplants, harshly more or less chopped
- 1 small red onion, cut into wedges
- 1 small red capsicum, deseeded, cut into thick strips
- 1 zucchini, halved lengthways, harshly a propos chopped
- 1 tbsp olive oil
- 2 eggs
- 2 tsp chopped swift continental parsley leaves
- 10g feta
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Instructions to make Vegetable and feta muffin pan frittata recipe:
- Line 1 hole of a 185ml (3/4 cup) Texas muffin pan when baking paper, allowing the paper to overhang the side.
- Preheat the oven to 200C/180C adherent forced. Grease 2 large baking trays. Line once baking paper. press forward sweet potato, eggplant, onion, capsicum and zucchini greater than prepared trays. Drizzle something like culmination of higher than the oil and season. Bake for 30 minutes or until tender. Set aside not far off from trays to cool.
- Reserve 1 1/3 cupfuls sweet potato and 2 onion wedges (for patties and soup, see notes). Use long-lasting as share part share of roasted veg in next-door step.
- Heat the oven to 180C/160C admirer forced. stir up toss as regards the eggs in a small bowl. go to the parsley and season. Place 1 cup scratchily chopped roasted vegetables in the prepared muffin pan. just about direct pour the egg blend greater than the culmination later sprinkle bearing in mind the feta. Bake for 30 minutes or until just set.
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