Appetizers Vegetarian

Roast vegetable frittata muffins and a welcome to Autumn

March 16, 2015

Hello friends. The seasons have well and truly changed and I can feel it in the air. The mornings have a crisp energy, the coffee is more appreciated, the days are stunning and dusk is approaching earlier and earlier each day. Welcome Autumn, my favourite season of the year.

I much prefer the cold to the heat and struggle with what to wear in summer. I am not a beach girl, although I try to be. I am much more at home snuggled in a coffee shop nurturing a latte whilst the windows fog up from the steamy porridge I am enjoying. My brain has already started to think in oven roasted root vegetables, risottos, soups and warm comfort meals. 

roasted root fritata 2

It would make sense that my main reason for loving Autumn is for the food. I can get back into hearty curries, noodle soups (or normal soups) and roast veggies – some of my favourite things to cook. 

I made some roast vegetable frittata mini’s for my first foray into Autumn goodies. I was inspired by the idea of roasted root vegetables and the crispy fried sage, to me nothing says Autumn like roast pumpkin and sage. I have been really busy as of late, running around like a headless chicken which has then led to feelings of exhaustion and bleh-ness.

Needless to say I was keen to get into the kitchen and spend the time cooking something healthy for myself (and Jackson) to snack on for the week. These little guys were perfect. 

roast vegetable frittata muffins

When I started cooking for myself, I used zucchini, broccoli and carrot in isolation all year round – this was my idea of cooking with vegetables. They went into every single meal until I realised I was really bored and there was more out there for me. I realised I had to change it up and that eggplant and leeks aren’t really that scary!

One way to grow in the kitchen is to cook in season. This allows you to experience different types of vegetables, as you eat with the produce that is naturally available, instead of frozen goods grown who knows when or where. I’m looking at you, infected frozen berries.

vegetarian roast vegetable frittata

You also get to experience said vegetables in their prime! The most luscious pumpkin was used for these frittatas, and who doesn’t like luscious pumpkin? (what am I talking about?!)

Oh, and  quickly let’s be friends?
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vegetarian roast vegetable frittata

It took quite a while for me to get the hang of the idea of seasonal produce, but once I did, I realised it was cheaper, and the fruits and vegetables were better quality. Do you try to use seasonal produce?

Tips on cooking seasonally:

  • Research. You can Google “seasonal foods in Autumn” and there is plenty of information
  • Shop at local markets or farmers markets, they only sell what is in season in your local area as that’s all mother nature is offering
  • If shopping at one of the big boy supermarket chains, each label in the fruit and veggie section should name where the product is from. Only purchase products from Australia. Take the time to check and you’ll be surprised! 

vegetarian frittata muffins

These frittata mini’s are the perfect healthy snack or delicious warm breakfast, and can be easily frozen to enjoy later. I kept 12 in the fridge, and froze 12 for lazy mornings and late night snacks.

They reheat really nicely in the oven, a little less amazing in the microwave but still good.

What’s your favourite meal to cook in Autumn (or Spring for my friends on the other side of the world) ?

Have a wonderful day, Bec x

Roasted vegetable frittata muffins
Yields 12
Simple and wholesome roast vegetable frittata mini's, a perfect way to use up
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Ingredients
  1. 1 medium sweet potato
  2. 1/2 small butternut pumpkin
  3. 1-2 tbsp olive oil
  4. 1/2 cup small broccoli florets
  5. 100 grams goats cheese or fetta, crumbled
  6. 10 free-range eggs
  7. 3 sage leaves, finely chopped (+ more for garnish)
  8. 6 large spinach leaves, torn
  9. tablespoon polenta
  10. tablespoon heavy cream (optional - makes freezing better)
  11. sea salt and black pepper
  12. 1 tablespoon butter (for frying sage)
Instructions
  1. Preheat the oven to 175Β°C/350Β°F and wash and peel all the vegetables.
  2. Dice veggies into cubes and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to cover. Roast in the the oven for about 15-20 minutes or until tender/cooked.
  3. Meanwhile, prepare the egg mixture and set aside. In a small frypan melt the butter until bubbling, then drop some sage leaves in. Cook for 2-3 minutes until crispy and remove and set aside.
  4. Remove the vegetables from the oven when done and leave the oven on.
  5. Line a muffin pan with paper liners (I cut baking paper into squares) or grease the pan with olive oil. Divide the roasted roots, spinach and cheese into each of the muffin tins. Sprinkle a pinch of polenta into each frittata mini. Pour over the egg mixture, let it sit for a minute to let the egg work its way down into the tin. I gave mine a little shake.
  6. Bake in the oven for 15-18 minutes or until the egg mixture is just set. Ready to serve.
Notes
  1. The cream isn't needed but it the fats in the cream helps hold better when freezing and de frosting.
  2. I also added some thinly sliced red onion - the best thing about this recipe is you can change it up however you wish!
Adapted from GKS
Adapted from GKS
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

22 Comments

  • Reply Vanilla and tahini cupcake recipe - Dancing Through Sunday May 21, 2015 at 9:38 pm

    […] and some plastic wrap and that was equally as bad time as the mars bar incident. These mini Autumn roasted root vegetable frittata’s would be just […]

  • Reply Daniela @ FoodrecipesHQ April 4, 2015 at 3:32 am

    I’m trying to eat seasonal vegetables more and more often… it’s just so difficult to find local produce in stores nowadays! A veggie frittata is always a good idea. I’ll have to experiment with its mini version πŸ™‚

    • Reply Bec April 5, 2015 at 9:34 pm

      It’s so much more interesting because you’re pushed to try new things πŸ™‚ Let me know how you go x

  • Reply Fabulous Foodie Fridays #44 - Create Bake Make March 26, 2015 at 4:35 pm

    […] When the cooler autumn weather finally arrives, I will definitely be making these Mini Roasted Root Vegetable Frittatas from Dancing through Sunday. […]

  • Reply Malinda @mybrownpaperpackages March 22, 2015 at 6:39 pm

    These look amazing and full of deliciousness. #FFF

    • Reply Bec March 25, 2015 at 10:07 pm

      Thank you Malinda, they are great!

  • Reply Maxabella March 20, 2015 at 10:58 pm

    Delish! I absolutely love little quiches and frittatas. So easy, but so impressive, nutritious and delicious. x

    • Reply Bec March 25, 2015 at 10:05 pm

      You got it!!! x

  • Reply Kim @Landofzonkt March 19, 2015 at 11:49 pm

    Oh I am so with you my dear. I like to look at the beach but the sand shits me to no end! Seriously I hate the stuff, it get everywhere.
    I much prefer this time of year & I fondly remember even last winter where the days were actually gorgeous, you could sit out on the sun with your coffee rugged up with your jumpers & slippers, with a soft cool breeze. Heaven!
    I’m all excited about the food, seasonal is key, it’s whenits at its best as nature intended and it’s cheap! Like crazy cheap… I’ll buy a whole jap pumpkin & make, ravioli and soups.
    Yum just yum.
    I’m loving this individual portion frittata great idea… One I think I’ll be stealing for me. Yum

    • Reply Bec March 25, 2015 at 10:04 pm

      Best comment ever – yes to everything. I am now dreaming for the first perfect winters day where I can do that and I will think of you!!

      And Ravioli.. mmmmmm x

  • Reply Dannielle @ Zamamabakes March 19, 2015 at 10:10 pm

    Bec these frittata muffins look fantastic! I love that you’ve utilised seasonal produce. these little treasure’s would make a very ahndy grab and go lunch option.
    I did nod when I read your looking at you berries comment πŸ˜‰
    Love the idea of using the baking paper to line the muffin holes, I have never tried it (der for me)!
    Thanks for linking up with our Fabulous Foodie Fridays Party, have a fantastic weekend xx

    • Reply Bec March 25, 2015 at 10:03 pm

      They were the cutest little grab and go lunch ever!!! Thanks Danielle. xx

  • Reply Lauren @ Create Bake Make March 19, 2015 at 10:00 pm

    I only wish we were experiencing autumn weather at the moment – it got to 35 here today. Pinning this recipe to try as soon as autumn decides to show up!

    • Reply Bec March 25, 2015 at 10:02 pm

      Awww shame. I love the cold weather – the hot freaks me out! I don’t know how I lived on the GC

  • Reply Emma March 19, 2015 at 5:50 pm

    Oh how cute in the little muffin tins and wrappers! Delicious and healthy πŸ™‚

    • Reply Bec March 19, 2015 at 9:46 pm

      Thats one of the only reasons I made them in the tins πŸ˜‰

  • Reply Nicole- Champagne and Chips March 18, 2015 at 1:01 pm

    Looks lovely Bec. Mini fritattas are the handiest food for quickness and healthyness.

    • Reply Bec March 19, 2015 at 9:45 pm

      You know it!

  • Reply Emma @ Emma's Garden Grows March 18, 2015 at 11:07 am

    I love autumn too! Although I love the bounty of summer veg, like you, Im much more comfy rugged up in my scarf and duffle coat, going for walks on the crisp air… πŸ™‚

    For me autumn is all about the MUSHROOM! Mushroom risotto, mushroom scaloppini, mushroom stir fry. I love it and I want it NOW!

    • Reply Bec March 19, 2015 at 9:45 pm

      Mushroom scallopini.. YUM!!!!! I am with you gal. x

  • Reply Jess March 16, 2015 at 2:31 pm

    I love a good frittata, they are so easy but look impressive at breakfast, brunch, or lunch. My favourite is usually a mushroom, spinach, and goats cheese….but pumpkin is definitely on my list now.

    • Reply Bec March 17, 2015 at 9:18 pm

      mmm that sounds like a delicious combo. Making that next!

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