The Easiest Mini Green Frittatas

I always seem to have half a bag of potatoes left that I don't know what to do with - and so this week for the fridge and freezer stash of toddler and adult friendly snacks I made these frittatas.

Ingredients:

~1kg potatoes
2 small zucchinis
1 small onion
6-8 large free range eggs
drizzle of extra virgin olive oil
heaped tablespoon of pesto (homemade preferably!) or you could just use herbs of choice

Method:

- wash and chop potatoes into 1-2cm pieces
- I keep the skin on for extra fibre but you can peel if you prefer
- boil the potatoes until they are ready to eat (do not overcook)
- place potatoes in to muffin tray
- dice onion and grate zucchini
- sauté in olive oil until completely softened
- stir the pesto (or herbs of choice) into the zucchini and onions
- add on top of the potatoes
- whisk the eggs
- pour egg over the potatoes and zucchini
- bake at 180°C for 25 minutes or until the egg is cooked through and frittata is a little golden on top
- keep in the fridge for 3 days or the freezer for 1 month