Mini Vegetable Frittatas

Hate veggie waste?

Then why not give these little beauties a try?

They're a cross between a muffin and a frittata, using up all the uneaten veggies leftover from my boy's dinners during the week. Perfect for snacks and lunchboxes, I also store them in the freezer so I have something at the ready on the days I need something quickly!


Makes approx 12 depending on how many cups of veggies you use.


  • 3 c (approx) leftover veggies, chopped and diced if needed (I used a combination of peas, broccoli, mashed potato, and carrots)
  • 1 can corn kernels, drained
  • 1 c grated cheese
  • 4 eggs, beaten 
  • 1/2 c oats
  • 1/2 c flour 
  • 1 tsp baking powder 
  • 1/4 c milk, to combine
  • Seasoning, to taste 


  1. Heat oven to 180 degrees.
  2. Mix all ingredients together in a bowl.
  3. Pour mixture into greased muffin pans
  4. Bake for 20 mins until cooked through and golden
  5. Enjoy 😋

For a gluten-free option and more traditional-style frittata, simply remove the oats, flour and baking powder and replace with an additional 3 eggs.

Nutrition checklist

✔️ good source of veggies for vitamins, minerals, antioxidants and fibre

✔️ good source of fibre from oats and veggies

✔️ good source of protein from eggs and dairy to help support growth and development

✔️ source of calcium from cheese and milk for building strong bones

✔️ good source of energy to help keep little bodies powering through the day