We love batch cooking around here. I first made these little baked frittatas for my beautiful friend Sarah’s wedding, which I was honoured to be a bridesmaid for. Being fairly pregnant meant snacks throughout the day was high priority (and that I did not have to worry about looking like I had a food baby in my belly!) and I wanted to make a few fuss free things that would keep us going through all the excitement. These little frittatas fit the bill perfectly, and they also make week day lunches incredibly quick and easy (a batch normally feeds my family for a weekend lunch and enough leftovers to freeze for lunches throughout the week).
Our favourite flavour combination at the moment is bacon, kumara, corn and zucchini, however any vegetable combination would work well, so feel free to ad-lib and adapt to your liking!
Gluten, dairy, nut and refined sugar free.
450g bacon (ideally nitrate free, NZ free range pork)
250g fresh or defrosted frozen corn kernels (not canned)
1 large kumara or potato, diced finely
2 zucchinis, grated and squeezed
1 large red onion, chopped finely
Fresh herbs such as chives, thyme or parsley
1/2 cup brown rice /other gluten free flour
1 tsp baking powder
6 free range eggs
3 Tbs olive oil
1 tsp salt
Optional: Pine nuts / pumpkin seeds
1. Cook red onion in a a few tablespoons or so of water for about 5 minutes until soft and translucent.
2. Boil small cubes of kumara for 5 minutes or so or until water reaches boiling point.
3. Whisk eggs, flour, oil and salt until smooth. Add the rest of the ingredients and mix well.
4. Grease muffin tins with a little olive oil, then pour mixture into tins (or a large pan if you prefer) and top with pine nuts or pumpkin seeds if you wish. Cook for 35 – 40 minutes or until tops are slightly golden.
x Aunty Bee
The beautiful Sarah. Photo by Jessica Jones Photograhy.