Do you both love it and hate it when you go to quickly make one of your regular recipes and you find that you are missing some ingredients? I do.
It frustrates me as I am always rushing and short on time for most tasks. However, sometimes it forces creativity as I have to think outside the square and create something new with what I’ve got.
This happened last week when I went to make up a super-quick batch of my Mini-frittatas for the kid’s lunchboxes (you can find this recipe in my lunch-box eBook ‘Forget the Sandwich!’, available here). I needed to make up the batch as I was seriously running out of lunchbox foods and the cupboard was quite bare. Unfortunately when I opened the fridge it was pretty dire in the vegetable department- all I could find was some fresh coriander (cilantro) and a few carrots. Bing! Coriander, Carrot and Cumin mini frittatas were created.
The 3 year-old rejected them but the 7 year-old and we adults loved them. I hope you do too!
- 6 large eggs
- ½ tsp cumin powder
- 2 tsp finely chopped fresh coriander leaves
- 1 lge carrot, peeled and grated
- salt to taste
- ¼ tsp garlic powder (optional)
- Parmesan cheese, grated (optional)
- Turn oven onto 175C/160C Fan-forced
- Whisk eggs in a bowl
- Add other ingredients and mix
- Pour into mini-muffin trays, either silicon or lined with baking papers
- Sprinkle grated parmesan on top, if using
- Bake for 20-25 mins.
- Can be frozen once cooled.