I actually make these as a quick re-heat meal for the little fella. I just defrost one and reheat it under the grill and serve with vegetables. I admit, that they aren’t as good after being frozen as they are fresh, but the little fella doesn’t seem to mind. These would make good picnic food, or if you prefer, cook as one frittata, just leave in the oven a little longer until cooked through. Put a piece of pastry on the bottom, and you have a quiche instead. Makes six mini frittatas.
1/2 small onion, finely diced
1 small zucchini, grated
1 small carrot, grated
1/2 cup of corn kernels (defrost in boiling water if using frozen)
1 can of salmon drained and de-boned
2 – 3 eggs
3/4 cup of milk
1/2 cup grated cheese
1 Tbsp fresh parsley, chopped (optional)
- Preheat oven to 180°C. Grease a six hole muffin tray.
- Sauté onion over medium heat in a little oil until softened. Add the zucchini, carrots and corn and continue to sauté for an extra 3 – 5 minutes.
- Beat eggs, milk and cheese. Add the salmon and vegetables to the egg mixture and pour into muffin holes.
- Bake for 15 – 25 minutes or until cooked through.
- To freeze, remove from muffin tray and ‘open freeze’ on an oven tray or board. Once frozen, the frittatas can be stored in a container or a zip lock bag for easy storage and for individual defrosting.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.