Julia’s Picnic Hamper Frittatas

  • Posted on November 28, 2010 at 6:37 AM

Made in mini muffin pans, there are a few small tricks with these frittatas. If you get the basics right you will get a really easy party snack. Made without pastry they are lower in fat than some other party snacks as well.

Picnic Hamper Frittatas


  • 4 eggs
  • 1 cup milk
  • 1 grated carrot
  • 1 grated zucchini
  • 1 onion, finely chopped
  • 200 grams fetta cheese, crumbled
  • pinch mixed dried herbs


  • Fry off zucchini, carrot and onion with a little bit of olive oil. Set aside.
  • Whisk eggs, milk and herbs together in a pyrex-type jug.
  • Spray a mini muffin pan with non-stick cooking spray. This step is very important. In the Sensible Sisters’ experience, if you making these you just have to use the non-stick cooking spray as any other type of greasing with oil or butter etc will make them stick.
  • Place 1 teaspoon of the vege mixture to in each muffin hole. Top with a small amount of fetta.
  • Gently pour enough egg mixture in each muffin hole to cover the vege and cheese mixture.
  • Bake in a pre-heated oven at 180 degrees for approximately 15 – 20 mins until risen and golden brown.
  • Allow to cool for 10 mins. Remove and allow to cool on a wire rack.
  • Repeat process from step 3 until you have used up all ingredients.

These make impressive finger food. They can be made in advance and frozen in a plastic container ready to transport to your picnic.

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